Pesto Sauce
Use this sauce on pizzas, spaghetti squash, or drizzled over fish!
| Ingredients (makes 1 cup) 1/2 cup basil leaves, packed tightly 1 garlic clove 2 tablespoons pinenuts 1/8 teaspoon salt 2 tablespoons Parmesan cheese 1/4 cup virgin olive oil |
Directions
Place the first five ingredients in a food processor or blender and blend until finely chopped.
With the machine running, slowly drizzle in the olive oil until combined.
Use the sauce immediately, or store in an airtight container for 1 week. To help keep the sauce fresh, pour a tablespoon of olive oil on top to help seal out the air.
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[...] anything in the kitchen. I marinated chicken breasts and legs with olive oil and a 1/4 cup of my Pesto Sauce, and threw a lemon and parsley marinated zucchini on the grill once the chicken was done. The lemon [...]
Do you have a vegan version as well? My son can’t have nuts or dairy- wonder if there is a way to make pesto for him?? By the way- I love your recipes and site- this has been a blessing to us.
I’ve bought an amazing vegan one at Whole Foods before but I’m almost positive it had walnuts in it. Can he do seeds? You may be able to make one with sunflower seeds. Just leave the cheese out.