Tuesday, July 2, 2013

June Recipe: Classic Fresh Pesto Sauce

One of the best ways to enjoy an abundant basil harvest. Visit our online catalog to see the 11 varieties of basil we carry.

3 1/2 cups loosely packed fresh basil leaves
1/2 cup chopped fresh parsley
3 large cloves garlic (more if you love it)
1 1/2 tsp. fresh oregano or 3/4 tsp. dried
1 1/2 tsp. freshly ground pepper (or to taste)
1/2 to 2/3 cup fruity extra virgin olive oil

1 cup freshly grated Parmesan or Asiago cheese
1/2 cup pine nuts or pecan meats
Salt to taste

Combine all the ingredients except the cheese and nuts in a food processor or blender, adding enough olive oil to make a thick, smooth sauce. Add the nuts and cheese and combine, then add salt to taste.

Serve immediately over any kind of pasta, rice, hot baked potatoes, cooked spaghetti squash, baked chicken pieces, baked or BBQ salmon.

Makes about 2 cups (enough to combine with 4 servings of pasta).

If you are planning to freeze excess sauce, leave out the garlic and add when you are ready to use.

For more great recipes check out
 Renee's Cookbooks:

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