Pesto Sauce

May 25th, 2007

Make a fresh pesto sauce at a home with just a few ingredients. This recipe came from an old friend of mine and I love it because not only does it taste great but it’s easy to remember since everything is one cup and you can’t really go wrong with adding too much basil and garlic. If this happens just thin it out with olive oil. Sometimes I even make it a bit concentrated and then freeze it. When I thaw it out for a meal I just add some extra olive oil to it. Easy as that!

1 bunch of sweet basil, 3-4 leafy stems
1 cup olive oil
1 cup parmesan cheese
1 cup pine nuts
3-4 large garlic cloves, peeled

Blend all ingredients together until smooth. Use for pasta, a dip, or add a dollop into a stew or on eggs for a different flavor.

View my dairy-free pesto version or just omit the parmesan cheese.