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.