Basil Pesto Amato
"A delicious, easy to make pesto sauce. The addition of salt isn't necessary as the Parmesan adds enough salty taste."
photo by Kathy228
- Ready In:
- 6mins
- Ingredients:
- 6
- Yields:
-
1 cups
ingredients
- 2 cups basil leaves
- 1⁄2 cup pine nuts
- 1⁄2 cup parmesan cheese
- 4 garlic cloves
- 4 tablespoons olive oil
- 1⁄4 - 1⁄3 cup water
directions
- Put the first four ingredients in a food processor.
- Process for 15-20 seconds.
- Add the olive oil in a stream.
- Blend/pulse until desired consistency leaving some texture (don't make it paste-smooth).
- Add water gradually as needed.
- Serve over pasta, chicken, etc.
- You can freeze it in meal-serving containers or individual ice cube-sized blocks. If you need to thin it at any time, use water, NOT more oil.
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Reviews
-
This recipe is delicious! My husband is not a pesto fan and he agreed; this is a must make! With our fresh garden tomatoes this was fantastic! Another suggestion: roast or grill potatoes, then toss in this pesto sauce. You will NOT be disappointed. -
Ahhhh summer basil! I used roasted garlic. Didn`t use water just a bit of fresh lemon juce!Lovely! -
Totally different proportions than basil pesto I'm familiar with but I really enjoyed this one. I used it on Herbed Red Potatoes and Baby Green Beans #104631. The use of water is a clever, almost unnoticeable way to lower the caloric value. I didn't have any left over to freeze; what a shame. Recommend you make a full recipe, not half as I did.
RECIPE SUBMITTED BY
<P>Hello. I live in NE Ohio in a suburb about 20 miles from Lake Erie, and the Rock and Roll Hall of Fame.</P>
<P>Should I neglect to send you a thank-you if you review or photograph one of my recipes - please know that I am honored and truly appreciate your choosing one of my recipes. I hope you enjoyed it. <BR><BR>Thanks so much! <BR>k</P>
