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Pesto Sauce
What you need
- 2 large bunches fresh Basil
- 1/2 - 1 cup toasted pine nuts
- 2 large garlic cloves, coarsly chopped
- Olive Oil
- Salt & Pepper
- Grated Parmesan Cheese (Optional)
How to make it
- Remove Basil leaves from stems, wash and dry
- Lightly toast pine nuts in a heavy bottom pan over medium heat (be very careful)
- Chop Basil leaves and garlic coarsely and place in bowl of food processor
- Add toasted pine nuts
- Process until paste begins to form, scraping sides once or twice
- Add Olive Oil and continue to process until you have a smooth paste
- Spoon paste into a bowl, add cheese if using and taste for seasoning.
Try to use basil without any flower clusters. The flavor is sweeter. You can add or omit the cheese - taste and see.
Pesto can be served over hot pasta, on french bread, cooked rice, cooked vegetables, as a vegetable dip and with meats, fish and cheeses. It's extremely versatile
and packs a ton of flavor into a very small amount.
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