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Sandra’s Fresh Basil Pesto Sauce

Fresh Basil Pesto Sauce
Homemade pesto is one of the best ways to enjoy a bounty of fresh basil. This basil pesto recipe uses pine nuts, garlic, Parmesan or Romano cheese, and extra virgin olive oil. Make it in just 15 minutes!

(Make approx. 1.5 cups)

Ingredients

  • 2.5 cups packed fresh basil leaves (100 grams)
  • 2 cloves of garlic (7 grams)
  • 3/4 cups Rustichella D’Abruzzo Extra Virgin Olive Oil (145 grams)
  • 3 Tbsp lightly toasted pine nuts or walnuts (20 grams) (can omit or substitute other nuts or seeds)
  • 3/4 cup finely grated powdered Parmigiano Reggiano and/or Pecorino Romano for more kick as we prefer! (75 grams)
  • 1/2 tsp Ravida Sea Salt or to taste (3 grams)

Method

  • Add all ingredients to a food processor and blend until very smooth, for about a minute. Oil may look creamy at first, but will become clearer green once pesto settles.
  • Refrigerate for up to one week or freeze for up to six months. TIP – freeze pesto in a sealed ice cube tray so you can pop a cube into your cooking as you need!

To Serve

  • As a pasta sauce: Boil pasta as per package directions and drain. Add enough pesto to lightly coat hot pasta, adding extra olive oil and/or leftover pasta cooking water as desired. Serve with extra grated cheese on top.
  • We love adding cooked veggies such as peas, green beans, or broccoli.
  • You can also add some pesto to flavour other sauces, such as Bechamel or Tomato.
  • Great as a spread on sandwiches or on Caprese Salad.
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