Pesto Sauce
Italian Recipe

There is simply no better use for a bumper crop of basil that a huge, fragrant batch of pesto. Freeze the sauce in ice-cube trays, and you can defrost just what you need to enjoy the taste of summer all year long.


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2 cups fresh basil leaves
1/2 cup freshly grated Parmesan-Reggiano cheese
1/3 cup pine nuts
1 clove garlic
1/4 teaspoon freshly ground black pepper
1/2+ cup extra virgin olive oil
~ salt

1. Place the basil leaves, grated cheese, pine nuts, garlic and pepper in a food processor and process until just chopped. Do not over-process, or the basil bruises and turns brown.

2. With the processor running, pour in about one half cup or oil in a thin, steady stream. Adjust the oil quantity as needed to achieve the desired consistency.

3. If using the pesto later, place it in a non-reactive bowl and place plastic wrap directly on the surface to prevent browning.

4. Salt to taste.

NOTE:  Store in the refrigerator up to several days. Frozen pesto will last up to one year.

Preparation Time: 
5 minutes.