Pesto Sauce
photo by Bergy
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1 cup pesto sauce
ingredients
- 4 1⁄2 cups packed basil leaves, stems removed
- 1 cup packed fresh parsley leaves
- 3 tablespoons pine nuts, toasted
- 3 cloves garlic, crushed
- 1⁄2 teaspoon salt
- 1⁄2 cup olive oil
- 3 tablespoons freshly grated parmigiano-reggiano cheese
- 3 tablespoons freshly grated pecorino romano cheese
directions
- Puree basil, parsley, pine nuts, garlic and salt in food processor until combined; with machine running, add olive oil in steady stream and process until it emulsifies.
- Remove into a bowl and fold in cheeses.
- Can be frozen.
Reviews
-
Lovely pesto sauce. I did add an extra garlic clove. Next time I make it I will double the recipe and freeze half. I cooked my noodles, mixed in the sauce ,coved the noodle and placed them in a 250 oven for 1/2 hour while I finished the meatballs & salad. The flavor permeated the noodeles - Wonderful recipe thanks sugarpea
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Wonderful pesto sauce Sugarpea!...I tripled the recipe and froze it for further recipes, as I have an overflow of fresh basil and parsley growing in my garden. I love this pesto in my tomato sauces, stews, pizza's and in a zillion other things!... thank you SO much for sharing, I will make this again...Kittencal
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.