Garden Fresh Pesto Sauce
Pesto is one of the nicest, easiest and healthiest Italian sauce recipes you can make.
It is also very quick to make and perfect for a mid week pasta dinner.
Traditional this sauce recipe is made with fresh basil leaves, ground with extra virgin olive oil, garlic and cheese.
This recipe adds a few sprigs of fresh parsley, another favorite Italian herb.
2. In same work bowl fitted with a metal blade, process basil leaves, 1/2 cup (125 mL) of the oil, parsley and garlic until finely chopped, about 30 seconds. Season with salt and pepper.
3. Add remaining oil and the Parmesan and pulse until well blended, 2 to 3 seconds.
Makes 1 1/2 cups
If not using immediately, scrape sauce into a jar or plastic container. Top with 1/4 cup (50 mL) olive oil and refrigerate for up to 1 week or freeze for up to 1 year.
Place in the refrigerator for 1 day to defrost.
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Did You Know?...
If you’re lucky enough to have fresh basil growing in your garden, this recipe is the perfect use. Serve it over pasta with cut-up pieces of chicken.
This recipe comes from a wonderful cookbook that I will forever keep on my cookbook shelf as a reference book. It is 500 Best Sauces, Salad Dressings, Marinades and More by George Geary.
As it's title implies, it has hundreds of recipes you will want to refer to over and over again for sauces, marinades, rubs and dressings.
The traditional Italian pesto adds toasted pine nuts to the recipe. You will see that as a variation just below the recipe above.
Pesto is just one delicious Italian sauce. Find many more tempting Italian recipes here.
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