Homemade Pesto Sauce
There are few things more delightful than the aroma of fresh basil being transformed into pesto. With toasted nuts, garlic, extra virgin olive oil, and a touch of Parmigiano-Reggiano or Pecorino-Romano, this classic Italian sauce comes together quickly and beautifully. Spoon it over pasta, vegetables, or crusty bread for a simple taste of Italy.
Ingredients
- 1/4 cup toasted walnuts or pine nuts
- 3 cloves garlic, peeled and sliced
- 1 tsp coarse sea salt
- 2 cups packed fresh-stemmed basil leaves
- 3tbsp Grated Parmigiano-Reggiano or Pecorino-Romano cheese (optional)
- Extra virgin olive oil
Directions
- Place nuts, garlic and coarse salt in the bowl of a food processor and pulse two or three times. Add the basil leaves and pulse two times.
- Drizzle the olive oil a little at a time through the feed tube and continue processing until a not tto smooth sauce consistency is obtained. Transfer the sauce to a bowl and If using cheese, stir it in.
- to a jar(s). Pour a thin layer of olive oil over the pesto to keep it from turning brown. Refrigerate.
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