Nothing beats a pesto sauce made with homegrown basil. Pesto is one such sauce I can eat straight out of a jar. I make breakfast eggs, bake chicken and fish, potatoes, sandwiches, and salad dressing using this humble pesto sauce. This year we had a good crop of basil, and I decided to share the recipe with a picture of the last batch of pesto.
I love the farm-to-table concept and implement it in small ways, using locally sourced, fresh ingredients in cooking. I also grow a few vegetables and herbs during winter and early spring.
When you make your pasta sauce, you can customize the flavors. You can adjust the seasoning and texture to your preferences.
How do you like your pesto? I do a few variations with this sauce; lemon zest, sun-dried tomatoes, spinach, etc., add to the flavor and nutrition. Do share your take.
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan-Reggiano cheese
- 1/2 cup extra-virgin olive oil
- 1/3 cup pine nuts
- 3-4 medium garlic cloves, coarsely chopped
- Salt and freshly ground black pepper to taste
- Combine the basil, pine nuts, garlic, parmesan cheese, salt, and pepper in a food processor or blender and pulse until coarsely chopped.
- With the motor running, slowly pour in the olive oil until the mixture is smooth and well-blended.
- Serve immediately, or store in an airtight container in the refrigerator for up to a week.
We all love pesto here, although I do have to modify for the nut allergies in the family. I like a touch of lemon as well.
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me too. lemon makes it even better. thanks Dorothy