Basil Pesto Sauce
Basil pesto is one of the simplest sauces to prepare, yet one of the most flavorful and fragrant. Our recipe contains only five ingredients and short of washing the basil, your food processor will do everything for you in mere moments.
This pesto sauce is delicious with pasta alone or tossed in with a few sun dried tomatoes. Its fragrance is intoxicating and no one will guess how easy it was to prepare.
We make a large batch with the basil we grow in our garden every summer. It freezes well for up to a year and is a great sauce to have in your freezer when you are looking for a quick dinner.
Simply heat in a saucepan until fragrant and toss with your favorite pasta. It’s that simple!
Combine it with our chicken piccata recipe for a zesty and delicious Italian dinner.
Basil Pesto Sauce Recipe
- 2 cups tightly packed fresh basil
- 2 cloves garlic
- ⅓ cup extra virgin olive oil
- ⅓ cup parmesan cheese, freshly grated
- 3 TBS pine nuts
Yield: about 2 cups.
Add the olive oil and garlic cloves to a food processor fitted with a large chopping blade and process until smooth. Add the remaining ingredients and process until the basil is finely chopped and well blended.
To serve, simply heat the basil pesto sauce over medium heat until fragrant and toss with hot pasta. Use about 1 cup of pesto sauce for every pound of pasta.
This pesto sauce is delicious alone or combined with sun dried tomatoes. Stir ⅔ cups of sun dried tomato pieces into 1 cup of basil pesto. Heat over medium heat until fragrant and toss with 1 pound of your favorite hot pasta.
Store the pesto sauce in the refrigerator for up to 10 days or freeze for up to one year.