Pesto Sauce

PESTO SAUCE

Shauna

 

We LOVE Pesto.  There are already several Pesto recipes in this cookbook,

but we found this one this summer, and it's another winner!  YUM. 

(Noah and Whitney were here when we found this treasure. It's from the back of a box of “Ball” canning lids. So it's probably in the Ball Blue Book.)

 

1 cup pine nuts (or walnuts, or no nuts at all if you're out—but pine nuts are the best)

4 cups fresh basil leaves, firmly packed

2 cloves garlic, crushed

1 cup grated Parmesan cheese

1 cup plus 1 TBS extra-virgin olive oil, divided

2 (8 oz) half pint glass canning jars

 

1.     Spread pine nuts on a baking sheet and toast in oven at 450°F until lightly browned.

2.     Puree toasted pine nuts, basil and garlic in a food processor until smooth.

3.     Add Parmesan cheese. processing just to blend.

4.     Add 1 cup olive oil in a slow stream while machine is running.

5.     Place in container and drizzle remaining oil on top.

 

Get ready for some green goodness!!!

 

(We LOVE eating this on French bread, and making Bruschetta (fresh cut tomatoes and basil recipe) to go along with it.)