Pesto Sauce


Fresh Basil

Pesto is one of my husband’s favorite sauces. I just harvested some fresh basil from the garden, so I’m going to make a large batch. It stores for weeks in the fridge and it’s great to have when you want to whip up a delicious dinner in minutes. If you don’t have pine nuts, no problem! You can use almonds, walnuts, macadamia nuts, or even sunflower seeds.

This recipe serves 2.

For Pesto Sauce:
2 bunches of fresh Basil (about 1 cup)
1/3 cup Parmesan Cheese
1/3 cup Pine Nuts
5 cloves of garlic
Salt and pepper, to taste
1/2 cup Olive Oil, or more until desired consistency is reached

Add the basil, Parmesan cheese, pine nuts, garlic, salt and pepper into the food processor.
Pulse a few times.
Add in some olive oil and pulse some more.
Continue to add in olive oil until you get a nice thick consistency.
Taste and add more salt and pepper, if desired.
Now get some pasta cooking.
Enjoy! :)

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3 Responses to Pesto Sauce

  1. Ally says:

    Oh, we’re starting to even cook the same things at about the same time! Made a big batch (8 c of fresh basil from my garden!) w/walnuts yesterday!! I’m ’bout basiled out lol! Looks fabulohhhsoooo…som purrdee herbs! I also put a shot of fresh lemon juice in it! xo

    • I’ve got different types of basil and together they made some incredible pesto. I’ve never put lemon in it, but I’d imagine that it would give it a burst of freshness! Thanks for the idea!! I’m gonna do it next time I make pesto… which will probably be next week. lol xo

  2. It’s winter here and my basil has gone to wherever summer basil goes. I still have plenty of perennial Greek basil. I’m craving some of this stuff right now.

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