Pesto

Pesto

  • ¼ cup pine nuts or walnuts
  • 1/2 cup olive oil, if you need more, use it, you want a thick sauce texture.
  • 2 cups fresh basil
  • ½ cup grated Parmesan or Asiago cheese
  • 2-3 cloves of fresh garlic
  • Add all ingredients to a food processor or blender and blend until smooth. Use on pastas, sandwiches, roasted vegetables, potatoes and more.

You can substitute any herb for the basil and parsley, along with the cheese and nuts.

Try sage/walnut/gorgonzola for pork, Thai basil/mint/cashews or peanuts for Asian dishes, mint/parsley/pecans for lamb, jalapenos/cilantro/pepper jack for Mexican.

Pesto

Use on pasta, sandwiches, roasted vegetables, potatoes and more. Pesto is usually made with basil but you can use anything that is fresh and ready in the garden as a substitute.
Course Sauce
Cuisine Italian
Author Susan Evans, Chrysalis Herbs

Ingredients

  • 1/4 Cup Pine Nuts or Walnuts
  • 1/2 Cup Olive Oil if you need more, use it, you want a thick sauce texture.
  • 2 Cups Fresh Basil
  • 1/2 Cup Grated Parmesan or Asiago cheese
  • 2-3 Cloves Fresh Garlic

Instructions

  1. Add all ingredients to a food processor or blender and blend until smooth.
  2. Use on pastas, sandwiches, roasted vegetables, potatoes and more. Pesto is usually made with basil but you can use anything that is fresh and ready in the garden as a substitute.
Posted in Recipes, Sauces & Spreads and tagged .

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