Pesto Sauce

By johandi

"I like to serve the pesto over butter gnocchi with an extra sprinkle of Parmesan cheese. Gnocchi are light little Italian potato dumplings, which are available in Italian grocery stores and cook up in mere minutes. The pesto is also delicious tossed with penne or other types of pasta

Ingredients

• 2/3 cup packed, coarsely chopped fresh basil
• 1/3 cup grated Parmesan cheese
• 1/3 cup olive oil
• 2 tablespoons pine nuts or sunflower kernels
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 clove garlic, peeled

Preparation

Step 1

1.In a food processor or blender, combine all the ingredients; cover and process until blended. Cover and freeze for up to 3 months.
Footnotes

Editor's Note: When freezing the pesto, I leave about 3/4 inch in the top of the container, then cover the top with a thin layer of olive oil, so the pesto doesn't brown during freezing.