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Pesto Sauce

Pesto sauce sounds exotic--or at least it did when I first learned to make it. Back 20 years ago, it was fairly unknown to most of us. I learned to make it because of our wonderful crops in the summer. Basil is easy to grow.





List of Ingredients



• 2 cloves garlic (or more to taste)
  
• 2-3 cups fresh basil, packed
  
• 1/4 cup fresh parsley, if available
  
• 3 tablespoons pine nuts or walnuts
  
• pepper to taste
  
• 1/4 cup olive oil (or more)
  
• 1/2 cup Parmesan (fat-free is OK)
  






Instructions



1. Process garlic in food processor until coarse. Add pine nuts and then add parsley, basil, and a little pepper. Process until well-chopped. Drizzle olive oil through chute. Add Parmesan.
   






Final Comments


This keeps about a week in the refrigerator and several months in the freezer.

Use with Chicken Pesto in my poultry section. This is especially good over cooked pasta. I love it with cheese-stuffed tortellini.

See also Pesto Tortillas in Appetizers.