Basil Pesto Sauce
Makes about 1 C
Ingredients:
1 1/2 C fresh basil leaves
1/4 C pine nuts, toasted
2 T grated Parmesan
1 garlic clove
1/4 t honey
salt to taste (I use 1/4 t)
pepper to taste (I use 3 grinds)
1/4 C olive oil
2 T water
Directions:
1. Add all ingredients to bowl of food processor fitted with standard blade. Process 10 seconds, scrape sides, process 10-20 more second until finely chopped and blended.
2. Scrape into small bowl and gently stir to blend ingredients. If not using right away, press a piece of plastic wrap onto the surface of the sauce (this help decrease browning by decreasing the amount of air that touches the surface), then cover with another piece of plastic wrap. Store in fridge until ready to serve.
Notes:
* Any leftover sauce can be frozen. Make sure to press plastic wrap to the surface of sauce.
* Need a way to use up the extra sauce? Here are a couple of recipes that use pesto sauce: Pesto Vegetable Soup with Tortellini and Crisp Eggplant Sandwiches with Whipped Mozzarella
Ingredients:
1 1/2 C fresh basil leaves
1/4 C pine nuts, toasted
2 T grated Parmesan
1 garlic clove
1/4 t honey
salt to taste (I use 1/4 t)
pepper to taste (I use 3 grinds)
1/4 C olive oil
2 T water
Directions:
1. Add all ingredients to bowl of food processor fitted with standard blade. Process 10 seconds, scrape sides, process 10-20 more second until finely chopped and blended.
2. Scrape into small bowl and gently stir to blend ingredients. If not using right away, press a piece of plastic wrap onto the surface of the sauce (this help decrease browning by decreasing the amount of air that touches the surface), then cover with another piece of plastic wrap. Store in fridge until ready to serve.
Notes:
* Any leftover sauce can be frozen. Make sure to press plastic wrap to the surface of sauce.
* Need a way to use up the extra sauce? Here are a couple of recipes that use pesto sauce: Pesto Vegetable Soup with Tortellini and Crisp Eggplant Sandwiches with Whipped Mozzarella
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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