Recipe Box < Summer Harvest Recipes < Sauce Recipes

Pesto Sauce

What is needed:

Blender or food procesor with blade

Kitchen towel or salad drier

Ingredients:

1 cup fresh basil leaves, tightly packed

2 Tablespoons pine nuts

3 garlic cloves, peeled

3 Tablespoons grated romano cheese

3 Tablespoons grated parmesan cheese

1/2 cup extra virgin olive oil

Wash basil leaves in cold water and pat dry well. In blender or food processor add washed and dried basil leaves, pine nuts, garlic cloves, a dash of salt, both cheeses, and 4 Tablespoons of extra virgin olive oil. Blend well to puree. Gradually add remaining extra virgin olive oil while blending. Salt to taste if necesary.

Serving suggestions:

Toss with your favorite pasta or gnocchi's.

Use as a spread on crusty Italian bread.

Serve with a salad tossed with fresh tomatoes, extra virgin olive oil, and wine vinegar.

Helpful hints:

To peel a garlic clove, break a clove away from the garlic bulb. Lay the garlic clove on a flat surface. Take a large knife and lay flat on top of the garlic clove. With the blade of the knife facing away from you, whack the knife with the palm of your hand. Peel away the skin from the garlic clove.

Use extra virgin olive oil. Other varieties of olive oil are used for cooking and not fresh recipes.

After adding all the extra virgin olive oil, the pesto sauce should be a creamy, smooth consistency.

The cheeses are salty. After completely blending the pesto sauce, taste before adding additional salt.

Leftovers can be kept in the refrigerator for one week. Store in an airtight container.