Pesto Sauce, from www.PremierSystems.Com/recipes
Google: Bruce Moffitt


Pesto Sauce is a fine thing indeed. Pesto Sauce is Italian to the core, and generally considered one of the Italian cuisine's outstanding achievments.

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):
  • 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
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.

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