Basic Pesto Sauce
Here is my
first “Basic but Wow Sunday” recipe. Pesto always seems to be popular so I
thought it would be a good one to start with. Hope you enjoy it.
Pesto is one
of the most basic sauces used in Italian Cooking. It is simple to make and very
versatile. I use it as a base for more ambitious recipes, as a stuffing for Baked
Peppers and Tomatoes and even as a sandwich spread. It keeps well when covered
with olive oil and refrigerated or can be frozen for long term storage. Make up
a big batch and keep it for seasoning soups and stews or making a quick spicy
stuffing for meats and vegetables. This recipe yields about 1cup of finished sauce
but it is easily multiplied to fit your needs.
1 cup Basil Leaves tightly packed
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| Mortar and Pestle - Pepper (Photo credit: macattck) |
½ cup Parsley tightly packed
½ cup Parmesan Cheese grated
¼ Pine Nuts
½ cup Olive
Oil (Extra Virgin, cold pressed if you have)
Traditional
method: Mince Basil, Parsley and Pine Nuts and place in Mortar.
Add Olive Oil a little at a time working it in the mix with the Pestle.
Slowly add Parmesan working it in. Mask mix into a fine paste. Enjoy!
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| Basil / Albahaca (Photo credit: . SantiMB .) |
Modern Method:
Place Basil, Parsley, Pine Nuts and Parmesan into food
processer with a chopping blade. With the machine running, slowly add Olive
Oil. Run Machine scraping down sides as needed until sauce is formed. Enjoy!
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