Oh So Perfect Pesto Sauce
Lesley grows tons of basil in the summer and makes jars and jars of pesto every fall from the basil in her summer garden. Her family cannot get enough of it! This recipe is our favorite and you will never want to buy store bought pesto again! This recipe freezes well for up to 6 months.
- 2 cups fresh basil leaves
- 1 cup extra virgin olive oil
- 1 cup Parmesan-Romano cheese grated
- 1/2 cup pine nuts
- 2 cloves garlic crushed
- 1 tsp salt
- 1 dash nutmeg
- Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender or food processor until smooth. Use immediately or refrigerate until ready to use.
Chef's Note: Use another nut such as almonds in place of the pine nuts for a different spin on this easy pesto recipe.