Warning: Sharing this recipe was a last minute thought, so things aren't staged like you'd see on a food blog. Many years ago some close friends shared this simple recipe with me; I knew it was good before I even tasted it because their family had an authentic Italian restaurant and this was a top seller. I'm sure there are many good Pesto Sauce recipes out there but I love this one.
I always make a double batch so this is how I will share it with you, however I think half would make a perfect amount for a dinner.
Pesto Sauce Yields: 4 Cups Sauce
4 cups fresh basil leaves, tightly pressed into measuring cup
2 cups Olive Oil
8 cloves of garlic
1 1/3 cup Parmesan or Romano Cheese
1 tsp. salt
1 tsp. pepper
Optional topping: Pine Nuts
1) In a blender or food processor with a steel blade, combine basil, garlic, salt, pepper and oil
2) Process until finely minced-mine is more pureed.
3) Add cheese and process to mix
4) Freeze in an ice cube tray or in small freezer containers. From the freezer, let thaw to room temp. Do
not cook or heat. Mix with hot pasta and serve.
1 hour ago