Pesto Sauce

When I’m looking for something different than tomato sauce for pasta, I really like the rich, fresh flavor of pesto sauce. The freshness comes from basil leaves, and the richness comes from grated parmesan cheese and toasted nuts…..and it’s so simple to make.

Traditional pesto comes from the Liguria region of Italy and consists of crushed garlic, basil, and pine nuts blended with olive oil, and Parmesan cheese.

There are many interesting ways you can vary the recipe by trying different nuts. I have tried pine nuts, walnuts, cashews, pecans, sunflower seeds and pistachios. I especially like the flavor the pistachios add to the pesto.

Update:  5-7-16  –  I tried roasted almonds and now I have a new favorite.

The most common use for pesto is with pasta, but there are many other uses. I have drizzled it on pizza, garlic bread, pasta with tomato sauce and even spaghetti & meatballs. I think it really rocks in combination with tomatoes. I have also drizzled it along with balsamic vinegar over fresh tomatoes and mozzarella cheese, creating a different version of Caprese Salad.

Original post date:  8-17-2014

Pesto Sauce

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Ingredients

• 1 Fully Packed Cup Basil Leaves (fresh)
• 3/4 Cup Olive Oil
• 1/2 Cup Parmesan Cheese (grated)
• 1/2 Cup Cashews (or your favorite nuts)
• 2-3 Cloves Garlic (fresh)
• 1/4 Teaspoon Salt
• 1/8 Teaspoon Black Pepper
• 1 Tablespoon Lemon Juice (freshly squeezed)

Directions

Put nuts in a preheated dry skillet over medium heat for about 3 - 5 minutes. Watch closely and stir frequently to avoid burning nuts.
Wash and dry basil before using.
Put nuts, olive oil, parmesan cheese, garlic, salt, pepper and lemon juice in a food processor or blender and blend until smooth.
Once mixture is smooth add basil leaves and pulse a few times so the basil doesn't break down too much. If the sauce is too thick add a little more oil.
Store in an airtight container in refrigerator. Bring to room temperature before using.
Immediately add the sauce to cooked and drained pasta; the heat from the pasta will warm the sauce. You can also add sautéed chicken or shrimp for the meat eaters. I also like to garnish with fresh diced tomatoes.