Basil Pesto Sauce

From the Popover kitchen

Basil Pesto Sauce

Chef Lisa Rembold

This is the Pesto sauce I have come to consider my standby...I make it all summer with fresh garden basil, and throughout the year with basil I have frozen.

There are many ways to make a pesto, but Basil is probably the most well-known...watch this blog for other pesto sauces!

Basil Pesto Sauce

Chef Lisa Rembold

Servings

4

Prep Time

15 minutes

Category

sauces

My oldest and most trusted basil pesto recipe...you can't beat the fresh basil flavor of a pesto made fresh and served over hot pasta!

Ingredients

  • 2 cups fresh basil leaves, no stems
  • 2 Tbsp pinenuts or walnuts
  • 2 large cloves garlic
  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup softened butter

Directions

  1. Combine basil leaves, pine nuts or walnuts, softened butter and garlic in a food processor until you have a very finely minced mixture.

  2. With the processor running slowly, begin to drizzle in the evoo, and process until the entire mixture is smooth, and paste-like.

  3. Add the parmesan cheese, process just until combined into the pesto.

    Toss immediately with hot cooked pasta.