Basil Pesto Sauce

Updated at: Thu, 17 Aug 2023 13:09:00 GMT

Step 1

Heat a sauté pan or skillet over medium heat and, when it is hot, add the chopped garlic/olive oil mixture. Stir for 15 seconds and then remove the pan from the heat. (You only want to heat and “sweat” the garlic, not brown it.)

Step 2

Place all remaining ingredients into the food processor and add the heated garlic/oil mixture.

Step 3

Pulse the mixture until all the basil is broken down and the ingredients are evenly distributed. Run the processor for an additional 5 to 10 seconds to make a bright green, pebbly-textured sauce, thin enough to spread easily but not so thin as to be runny. Adjust the thickness by adding more olive oil if it’s too thick, or more grated cheese if it’s too thin. Transfer the sauce to a container that can be covered with a lid to minimize oxidation. Put plastic wrap directly on pesto when storing.

Step 4

Keep refrigerated for up to 5 days, or keep in the freezer for up to three months.

Step 5

Pesto means “pounded” and is tra- ditionally made in a mortar and pestle (and, thus, pounded into a delicious fresh sauce). Since most people don’t have a mortar and pestle, we suggest using a food processor, but a blender will do if that’s all you have.

Step 6

You can substitute small amounts of other fresh herbs for the basil, but basil is the most popular because of it’s balanced flavor and its ability to go with just about anything, especially tomatoes and pasta. Do not use dried herbs for this sauce.

Step 7

Either pine nuts or walnuts can be used, or a combination of the two, and should be lightly toasted in a dry skillet over medium heat, just until they begin to give off a nice, toasty aroma and show signs of browning. Immediately remove them from the pan. Or, you can dry roast them in the oven at 350 F / 177 C for about 6 to 8 minutes, or until lightly toasted.

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Makes leftovers