Easy Pesto Sauce
User Reviews
5
9 reviews
Excellent
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Prep Time
15 mins
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Additional Time
15 mins
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Total Time
30 mins
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Servings
10
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Calories
224 kcal
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Course
Condiments
Easy Pesto Sauce
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Ready-made pesto is your shortcut to a delicious dinner! Just cook some pasta and toss it with the pesto for a quick and flavorful meal. It's real food with Italian flair that takes minimal effort.
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Ingredients
- 2 garlic roughly chopped, fresh cloves
- 2 cups basil You can substitute kale or spinach for the basil, fresh, firmly packed leaves
- ⅓ cup cashew roasted
- ⅓ cup pine nut
- ⅓ cup walnut
- ⅓ cup pecan
- ⅓ cup almond
- ½ cup Parmigiano Reggiano cheese You use Parmesan cheese or Grana Padano instead, finely grated
- 1-½ cups extra virgin olive oil
- ½ teaspoons kosher salt , adjust to taste
- ¼ teaspoon black pepper ground
Instructions
- Rinse the basil leaves well, dry thoroughly, and coarsely chop. In a food processor, combine the cashews, garlic, cheese, salt, and pepper.
- Process until the mixture is smooth. Add the basil and process until blended. With the machine running, gradually add the extra virgin olive oil.
- Transfer the pesto sauce to a medium bowl— taste and adjust with salt if needed. The sauce is ready to use now, or it may be refrigerated for later use.
Equipments used:
Notes
- How to Store & Freeze
- Pesto sauce can be stored in the refrigerator for up to a week. To keep it fresh, transfer the sauce to an airtight container and cover it with a layer of olive oil. This will prevent the basil from oxidizing.
- How to Freeze
- Pesto can be frozen in an airtight container for up to 6 months. You can also freeze the pesto in an ice cube tray, with each cube serving one person. To defrost, place the frozen pesto cubes in a bowl and microwave on low power for 1 minute, stirring with a spatula halfway through the time.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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