Pesto Sauce

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Pesto Sauce is one of my favorite sauces, why its not a ‘mother sauce‘ I don’t know. I think they should add a 6th one for sure. Basil makes everything taste better, parmesan cheese, pine nuts, olive oil and garlic – what’s not to love?! This sauce is great on pasta, on salads, on sandwiches, and I even will serve it over cream cheese with sun dried tomatoes and crackers as an appetizer. So easy! I also use this in my chicken florentine pizza recipe. I usually make a double batch, freeze it, and pull it out to thaw while I’m at work – when I get home voila – sauce ready for use.

INGREDIENTS:

  • 1.5 cups fresh basil leaves, pulled from stems (pack tightly into the cup)
  • 1 cup evoo
  • 2 tbsp fresh minced garlic
  • 3/4 cup parmesan cheese
  • 1/2 cup pine nuts

DIRECTIONS:

  1. Place all basil into food processor or blender. Pulse lightly a few times until roughly chopped.
  2. Add in garlic.
  3. Pulse a few more times.
  4. Turn machine on and pour in half of the olive oil.
  5. While machine is still running, add in pine nuts.
  6. Continue with remainder of olive oil and last add the cheese.
  7. After adding cheese only let the processor run for 5-10 more seconds.
  8. Stop machine – add s&p. Pulse a few more times – and pour into mason jar or container for use within a couple of days, or freeze immediately.
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Ingredients

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Basil roughly chopped in food processor

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All ingredients blended together

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Final product – this is the actual amount made w/ these measurements

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