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Pesto Sauce
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Description
Summer is quickly coming to an end and this is a great way to enjoy every last leaf of your basil plant!
Ingredients
- 1 Tablespoon Pine Nuts
- 1 cup Packed Basil Leaves
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Freshly Grated Parmesan Cheese
- 2 cloves Garlic, Crushed
- 1 pinch Salt
- 1 pinch Freshly Ground Pepper
Preparation
In a dry pan over medium low heat, toast the pine nuts until they are slightly darkened and you can smell them (about 10 minutes). Set aside and let them cool.
In a food processor or blender, mix all of the ingredients into a paste.
Notes:
1. Go very easy on the salt because the Parmesan cheese has a lot of it.
2. If the sauce is too thick for your taste, thin it out a little with some more olive oil.
3. This is a very garlicky sauce. If you are sensitive to garlic, just use 1 clove in this recipe (I love garlic; I use both cloves!). Keep in mind though that when you add this sauce to anything hot, the garlic will mellow.
4. Feel free to use the traditional mortar and pestle; I don’t have one so the food processor it is!
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