ITALIAN PESTO SAUCE

YOU WILL NEED :

• 3 bunches of fresh basil

• 2 tablespoons pinenuts

• 1 tablespoon oil

• 2 cloves garlic

• salt,

• pepper

• ½ cup oil

• 3 tablespoons grated parmesan cheese 

ITALIAN PESTO SAUCE RECIPE:

Wash basil, remove leaves from stems, and discard stems. ( You'll need about 2 cups of leaves. )

Place oil and pinenuts in a small saucepan, cook over low heat until pinenuts are light golden brown, and drain immediately.

Place basil leaves pinenuts, peeled garlic, salt, and pepper in a food processor fitted with a blade. Process until the mixture metal is chopped finely smooth. With the processor still going, add oil in a thin stream. The process is further 1 second. (A blender can also be used; stop the blender and scrape down occasionally. ) and scrape down occasionally.

Turn the basil mixture out into a bowl, add the parmesan cheese, and mix until combined. 

Serves 4 to 6 

Note: Pesto can be frozen to use when fresh basil is out of season. If freezing, do not add the cheese; add it only when Pesto has thawed and you are ready to serve it.

 Also Read:   ITALIAN PESCATORE SAUCE