Pesto Sauce

By á-30

To do Pesto Sauce, first get the finest, freshest basil you can find. Then, put into a large mortar, (or a blender or food processor):

Ingredients

• 5 cups chopped basil
• 1/4 cup chopped fresh parsely
• 3/4 cup good olive oil
• 2 Tbl chopped garlic
• 1/2 cup pine nuts
• tsp salt
• 1/2 cup Pecorino, Romano or Parmesan cheese, grated

Preparation

Step 1

Grind together in the mortar, or the blender or processor, until well pulverized, but not liquified. You want to retain a bit of texture to this.


Pesto Sauce is highly versatile, good tossed with pasta, as a flavor heightener in soups such as Minestrone, with egg dishes, as a component of salad dressings and even as a dip for chips or crudites. Make a large batch when basil is at its best, then freeze what you don't use immediately in ice cube trays. Store in a plastic bag in the freezer. Frozen, Pesto Sauce will keep well for six months or more. You will be suprised at how useful it is.