Monday, August 4, 2008

Pesto Sauce

I love freshly made pesto sauce. Here's one of my favorite recipes:

2 cups fresh basil leaves, washed and well drained
3 large garlic cloves (peeled and cut in half)
1/4 c. toasted pine nuts
1 Tbsp. lemon juice
1/4 - 1/2 c. EVOO
Salt and freshly ground pepper to taste
1/4 c. grated parmesan cheese

Mix garlic, pine nuts, lemon juice, pepper, salt, and EVOO in a food processor until blended. Add fresh basil leaves and pulse until mixed and finely chopped. Add more EVOO if needed. If serving fresh, add the grated parmesan cheese and pulse until mixed. If freezing, leave out the parmesan cheese until thawed. Keeps in the fridge for about a week or freezer for 4 to 6 months.

Serve as an alternative to pizza sauce on a pizza or with freshly cooked noodles for a side dish. Also tastes great on salmon or chicken.

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