Pesto Sauce


This kitchen staple is easy to make when you have an abundance of fresh basil. Use this versatile sauce to garnish soups, as a topping for pizza or bruschetta, to flavor pasta or vegetables, or add to mayonnaise for a sandwich spread. Pesto will keep for a month when covered with olive oil and refrigerated. It also freezes well.


4 cloves garlic (peeled)
6 cups fresh basil leaves (packed)
1/2 cup fresh Italian leaf parsley
1/4 cup pine nuts
1 cup olive oil
2 teaspoons salt
1 cup finely grated parmesan cheese


Combine the garlic, basil, parsley, and pine nuts in the bowl of a food processor. Pulse to roughly chop.

With the machine running, add the olive oil in a steady stream, stopping and scraping down the sides of the bowl once or twice.

When the mixture is completely puréed, transfer to a clean bowl. Add the salt and cheese, and stir to combine.


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