PESTO SAUCE
Basil fresh from the garden
4 cups sweet basil leaves, packed
4 cloves garlic, lightly crushed and peeled
1 cup pine nuts, lightly toasted (can use 1/2 pine nuts and 1/2 walnuts)
1 1/2 cups freshly grated Parmigiano Reggiano cheese(block is best for flavor)
1 1/2 cups good quality extra virgin olive oil
salt and pepper to taste
Directions:
Separate the basil leaves from the hard stems. Place into a large salad spinner filled with cold water. Soak leaves for a few seconds to clean. Rinse and spin to dry the leaves.
Place basil leaves and garlic in a food processor and process until leaves are finely chopped. As you can see, I have doubled my recipe.
Add the nuts and process until well blended.
Add cheese (unless you are freezing) and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the processor and add salt and pepper to taste.
Pour in freezer containers and freeze or store in an airtight container in the refrigerator with a small layer of olive oil on top to keep pesto from turning dark. It is delicious as a pizza sauce, sandwich topping (amazing on roasted vegetable sandwiches) or tossed with your favorite pasta. I also love to rub it on chicken breasts and grill.
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