Here’s the Pesto Recipe I promised when I was talking about making things from scratch. I have used a few different pesto recipes, but this is the one I like to use the best. It only has 3 ingredients, and I think it is easiest because you don’t have to use pine nuts. You can put pesto sauce on pasta, pizza, calzones…I love it, it’s easy, and it seems so gourmet.
Basic Pesto Sauce:
2 cups lightly packed fresh basil leaves, washed and thoroughly dried
1 cup (3 oz.) grated Parmesan Cheese (it doesn’t have to be grated from a brick)
1/2 cup olive oil
Place all 3 ingredients in a blender or food processor. Process until basil is finely chopped. Use pesto at once or place in small jars, adding a thin layer of olive oil to each jar to keep pesto from darkening; refrigerate for up to a week, or freeze for longer storage.