Pesto Sauce
Pesto Sauce
Going to a nice Italian restaurant and eating freshly made pesto pasta is always incredible. The pre-made pesto sauce in jars at the grocery store never compares. But are you aware that making pesto at home is super easy? Perhaps you are and have never tried it, or this is new information, either way give it a try!
I making pesto pasta dishes, like the one below with whole wheat penne and diced zucchini. I topped it off with extra Parmesan for some added cheesiness. You could also put this pesto sauce on salad or a meat dish.
INGREDIENTS
2 cups basil, tightly packed
1/4 cup pine nuts
2 cloves garlic, peeled
1/3 cup extra virgin olive oil
2/3 cup Parmesan cheese, grated
Salt and pepper to taste
YIELD
About 2 cups of sauce
TIME
Prep - 5 minutes
Pulse - minutes
TOOLS
Food processor (or blender)
DIRECTIONS
Remove stems from basil, wash and pat dry.
Add basil, pine nuts, Parmesan cheese, and garlic cloves to the food processor. Pulse until combined.
Add olive oil and blend thoroughly.
Add salt and pepper to taste. Stir in additional olive oil as needed to achieve desired consistency.
Adapted from All She Cooks.
Put your extra sauce in a jar or tupperware and store in the fridge for up to 3 days. But if you don’t plan on eating a lot of pesto in one week, I recommend putting it in portion sized containers and freezing for a quick pasta dish in the future.
