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.
Ingredients
- 6 ounces Parmesan cheese, cut into chunks
- 2 cups fresh basil leaves, tightly packed
- 3/4 cup olive oil, extra virgin, divided
- 8 sprigs Italian parsley
- 4 cloves garlic
- Pinch salt
- Pinch black pepper, freshly ground
Instructions
- In a food processor fitted with a metal blade, with motor running, add Parmesan through feed tube and process until grated. Transfer to a bowl. Set aside.
- 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.
- Add remaining oil and the Parmesan and pulse until well blended, 2 to 3 seconds.
- Makes 1 1/2 cups
Notes
- 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.
- When you are ready to use the saucer, place it in the refrigerator for 1 day to defrost.
Nutrition
Calories: 277kcalCarbohydrates: 1gProtein: 8gFat: 27gSaturated Fat: 6gCholesterol: 14mgSodium: 342mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 585IUVitamin C: 3mgCalcium: 267mgIron: 1mg
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