Pesto Sauce - Recipe

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PESTO SAUCE
2 cups fresh basil leaves, tightly packed 3 cloves garlic, peeled 1/2 cup pine nuts 1/2 teaspoon salt 1/2 cup olive oil 1/2 cup freshly grated Parmesan cheese olive oil (for covering) Put all ingredients except olive oil into a blender or food processor and process, scraping down side of bowl once or twice, until mixture is smooth. Transfer to a freezer container or jar and cover with 1/2 inch of olive oil on top. Keeps for several weeks in the refrigerator. Freeze for longer storage (several months). Scoop oil off top with a spoon before using. Pour it back over any unused portion and return to refrigerator or freezer. Submitted by: CM

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Pesto Sauce

· Nov 9 · #188908

Debra (North Dakota) says:

I am not a basil person, so will add less basil and more pine nuts.

· Jul 20 · #105305

Dianna Baldwin (Washington) says:

Wow! Can eat this by the spoonful. Pricey to make unless you grow your own basil, which I might work at. I did buy basil with the roots on, and have planted it after taking all the big leaves off.

· Dec 30 · #89780

Gary Loewenthal (Virginia) says:

Wonderful tasting, quick, and easy! I made a vegan version with Parma vegan Parmesan (regular flavor and a couple assorted flavors from free samples).

· Oct 22 · #81668

Mary Ann (Ontario) says:

Made this exactly as stated and it is amazing. Love the taste of fresh parmesan cheese added. I will keep this & use it every year.

· Aug 26 · #76851

Stephen Muscat (Malta) says:

Good morning, tried it yesterday. Simple, fresh & delicious. Thank you for the post. Stephen

· Aug 22 · #76572

Angela (Missouri) says:

Made this today with the rest of the fresh basil I had growing in my garden. Just perfect! Froze 4 containers to have later in the fall. Serving tonite with gluten free baguette and brown rice spaghetti pasta. 5 stars!

· May 7 · #68174

TTH (California) says:

Loved this. Try using sunflower seeds if pine nuts aren't available. Great taste!

· Oct 31 · #49706

Michele B (Michigan) says:

Simple, perfect, delicious! I like that this recipe has less olive oil than others. A few drops can be added as needed if need more moisture when tossing with pasta. I make this at least 3 times a month...

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