Pesto Sauce

Sunday dinner: fresh pesto. I will be pesto-ing all week for sure. Gemelli or mini Ravioli And what will you make with pesto? Everything! Add it on pizza, pasta, sandwiches, Bruschetta, Caprese salad…presto, pesto. Boom.

Ingredients:

 2 cups Basil leaves packed

1/3 cup pine nuts (can substitute walnuts)

1/3 cup Extra Virgin Olive Oil

4 cloves garlic

1/2 cup parmesan cheese, freshly shaved

Salt and Pepper to taste

 

Directions:

Place basil, garlic and pine nuts in a blender. Pulse down. Add EVOO and cheese. Blend smooth. Add salt and pepper to taste. Makes about ½ cup pesto sauce. Now get fancy and impress some people.

I’m a big fan of freezing things. Pesto is great to freeze, take out, defrost and use. A little of this goes a long way. Less is more, so fill up ice-cube trays with pesto. Freeze and you will have several meals worth for you to use as needed. Freeze up to three months.

pesto sauce pasta
pesto

 

 

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