Fresh Pesto Sauce
Basil is bursting from the garden, now is the time to prepare and freeze for the fresh taste of summer anytime you want it. This sauce has many uses over and above saucing cooked pasta.
I like it on pizza, stuffed into chicken breast and used a flavor enhancer over grilled shellfish.
Ingredients:
2 cups packed fresh basil leaves
2 large cloves garlic, peeled
1/2 cup pine nuts
2/3 cup fresh grated Parmesan cheese
2/3 cup extra virgin olive oil
sea salt, to taste
fresh ground tellicherry pepper, to taste
Method:
1. Place the basil and garlic in the bowl of a Cuisinart, pulse until the two ingredients are coarsely ground. Add the pine nuts and cheese and puree.
2. With the machine running, slowly pour the oil through the feed tube, the mixture will be quite thick. If you prefer a thinner sauce add a little water and mix.
3. Spoon the pesto into jars, pour olive oil over the surface of the pesto to cover it completely. This sauce freezes well and can be kept for about 2 weeks in the refrigerator.
Makes 2 cups.
