A simple sauce that goes well on so many things- on a burger, to top off a soup, on toast, a sandwich, and of course, on pasta or pizza. Many pesto recipes add parmesan cheese. I typically omit that addition as it stands well on its own. The easiest way to make your sauce is in a mini-processor, or a blender or other processor. If you lack any of those devices, you can use a mortar and pestle.
Ingredients:
1 cup basil leaves
2 cloves peeled garlic
1/3 cup pine nuts
1/3 cup olive oil
1 t salt & dash of black pepper
Directions:
In your mini prep or other device, add in all ingredients and pulse until smooth. Add additional olive oil if needed to reach desired consistency.
If using a mortar and pestle, pre-chop basil and garlic and grind together, add in pinenuts, olive oil and salt and pepper, adding additional oil if needed.
Use at room temperature and refrigerate leftover
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