Traditional Pesto Sauce
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| Servings |
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Ingredients
Fresh Herbs - Spices
- 2 cups basil leaves packed
- 4 cloves garlic
Nuts - Seeds
- 1/2 cup pine nuts lightly roasted
Dairy
- 1 cup Parmesan Reggiano finely grated and packed
Oils
- 1/2 cup extra virgin olive oil
Ingredients
Fresh Herbs - Spices
Nuts - Seeds
Dairy
Oils
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Rate this recipe!
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Instructions
- Preheat oven to 375 degrees. Spread pine nuts in a single layer on a parchment lined baking sheet. Bake until golden brown, about 5 to 10 minutes, stirring frequently so pine nuts do not burn.
- Wash basil leaves, remove from stems and discard stems. Peel and press or mince garlic cloves. Add basil leaves, garlic, and pine nuts to a mortar and pound into a paste with a pedestal. Or add ingredients to the bowl of a food processor.
- Finely grate cheese and stir into the paste along with the oil. Mix well. Or add cheese and oil to food processor. Pulse all ingredients into a paste as pictured.
- Note - use good quality olive oil and Parmesan cheese for a more flavorful pesto. Serve with zucchini or butternut squash "noodles" or zoodles or use to coat chicken before baking.
- Store unused pesto in a container with a tight fitting lid that just fits it, float a bit of olive oil on top to prevent browning, and refrigerate.
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