Basil Pesto Sauce
This is the Pesto sauce I have come to consider my standby...I make it all summer with fresh garden basil, and throughout the year with basil I have frozen.
There are many ways to make a pesto, but Basil is probably the most well-known...watch this blog for other pesto sauces!
Basil Pesto Sauce
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Category
sauces
Servings
4
Prep Time
15 minutes
My oldest and most trusted basil pesto recipe...you can't beat the fresh basil flavor of a pesto made fresh and served over hot pasta!
Author:Chef Lisa Rembold
Ingredients
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2 cups fresh basil leaves, no stems
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2 Tbsp pinenuts or walnuts
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2 large cloves garlic
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1/2 cup extra virgin olive oil
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1/2 cup freshly grated parmesan cheese
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1/4 cup softened butter
Directions
Combine basil leaves, pine nuts or walnuts, softened butter and garlic in a food processor until you have a very finely minced mixture.
With the processor running slowly, begin to drizzle in the evoo, and process until the entire mixture is smooth, and paste-like.
Add the parmesan cheese, process just until combined into the pesto.
Toss immediately with hot cooked pasta.
Recipe Note
This pesto will hold up to a week in the refrigerator. It's best to toss the basil with hot pasta, rather than trying to heat the pesto.