Pesto is a great sauce to have on hand and it’s not just for pasta. Spread it on the base of your pizza, add a small dab to the inside of an omelette, toss with roasted vegetables or use it in a sandwich. Keep in mind that pesto can pack a punch and use accordingly. And, pesto doesn’t have to be made with basil and pine nuts. You can try other greens like arugula or kale and use walnuts instead of pine nuts.
Ingredients:
4 cups packed fresh basil leaves
1/2 cup pine nuts, toasted, cooled and chopped fine
1/2 cup freshly grated Parmesan
3 large garlic cloves, minced
1/2 cup extra-virgin olive oil
Salt and pepper to taste
1 tablespoon lemon juice and 1 teaspoon of lemon zest (optional)
Method:
In a food processor or blender, puree ingredients until smooth and season with salt and pepper.
Note: To store pesto, pour a thin layer of olive oil over the surface or press plastic wrap on top, cover and refrigerate. If you want to freeze it, do not add the Parmesan until ready to use.