This great pasta sauce takes just minutes to prepare. The pesto sauce can be frozen, omitting the parmesan. It will be added just before use.
Pesto or, in extenso, pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil, Parmigiano-Reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep’s milk), all blended with olive oil.
1 cup fresh basil leaves, washed and patted dry
3 garlic cloves
1/2 cup pine nuts
1/2 cup parmesan cheese, grated
1 tbsp olive oil
salt to taste
Place basil, garlic, nuts and salt in the food processor. Process for a few seconds, until a fine paste is formed.
Add parmesan and mix for a few seconds longer. Optionally add a bit of butter.
In a bowl add the oil and mix by hand.