Pesto Sauce made with pine nuts, fresh basil and parsley is perfect as a pasta sauce, marinade, sandwich spread or even dipping sauce. Pesto Sauce also freezes well and can be canned.
Pesto can be served on pasta, used as a marinade for any meat or seafood, tossed into a salad, spread on bread or basted onto vegetables. Other variations include spicy by adding crushed red pepper or onion, citrus by adding lemon zest and juice or sweet by adding sugar. The possibilities are vast, so get creative and make your own version. I’d love to hear what you come up with in the comments section!
Don’t forget to PIN Pesto Sauce!
- 1/4 cup pine nuts
- 3 tablespoons Parmesan Reggiano cheese grated
- 4 cloves garlic
- 2 cups fresh basil leaves packed
- 1/4 cup flat parsley packed
- 3 tablespoons extra virgin olive oil
- Fine sea salt and pepper
Place pine nuts in a large food processor. Pulse until a paste forms.
Add remaining ingredients. Pulse until a grainy pesto is formed.
Toss with pasta, make pesto bread, use a marinade for chicken or fish, or use as a salad dressing. This can be refrigerated for up to a week.
Tell us about how you used Pesto in the comments section!