Try this Italian Pesto Sauce recipe, or contribute your own.
Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Pour sauce into small bowl. Add Parmesan cheese and Romano pecorino cheese or extra Parmesan cheese. Mix to blend. Taste and adjust for seasoning. If you plan to freeze the sauce, add the cheese after the sauce has thawed.
dtbh4t 3y ago
Ximemendez 3y agoDelicious! That's what my husband and 3 year old said :)
Llewellynwest 3y agoI think this recipe would be outstanding if you would omit the salt entirely, as it can be added to taste after the fact. This is especially true if you are using a good quality cheese, as it tends to "salt up" a recipe.
Thekidsmom1224 3y agoLooks like the salt has been corrected to 1 teaspoon ( tho I used about 1/2 that). Otherwise, I made it as listed here and it turned out great. It does thicken in the fridge (if u have leftovers), so I had to remind my family that a little goes a long way once it's warmed on pasta.
jennavanklaveren 3y ago
matodelgado 3y ago
Smadam 4y agoUsed 1/2 the salt, slivered almonds instead of pine nuts & a dash of lemon. Perfect!
coleenmoore 4y agoEasy.....
Hmejia 4y agoSe puede sustituír el Parmesano por pecorino. Importante: los ajos deben picarse primero en el procesador.
ene521 4y agoI love it! I toast my pine nuts first.