This traditional Pesto is an Italian sauce that is made with garlic, basil, pine nuts, olive oil and parmesan. It does lend itself to numerous variations. You can replace the basil with spinach or parsley. You can use walnuts or pistachios instead of pine nuts. For my family, I often use toasted sunflower seeds; because my grandchildren are allergic to all nuts.
I use Pesto not only as a sauce for pasta. I spread it on fish before baking, on puff pastry for hors d’oeuvres; and I make a Non-Dairy Pesto –http://kosherbygloria.com/pesto-non-dairy/ to spread on lamb chops before roasting. Anyway, you use Pesto, I have no doubt that it will become a favorite in your house as it has in mine.
Prep time: 5 minutes
By April 14, 2019Published:
- 3/4 cup
- 4 large garlic cloves peeled
- 4 ounces pine nuts toasted
- 2 ounces fresh basil leaves
- 2 teaspoons fresh lemon juice
- 1/2 cup olive oil
- 1 1/2 cups grated Parmesan cheese
- electric food processor steel knife inserted
- Place garlic, pine nuts and basil in bowl of processor. Pulse until ingredients are finely chopped. While the processor is running, pour lemon juice and olive oil through the feeding tube. Process until a sauce has formed. I like a little texture in the Pesto; but you can purée it until smooth. Scrape sauce into a mixing bowl and stir in one cup of grated Parmesan. Taste. Add more if desired.