Italian Pesto Sauce

Pesto sauce is a simple, nutty dish which originated in the Northwestern part of Italy in the region of Liguria. It combines very basic ingredients such as fresh Basil (usually grown locally in gardens), pine nuts, and some good olive oil. It's usually made in the summertime here in America when the Basil plants are fresh and abundant. Liguria is known as the heart and soul of pesto culture and Basil production. This dish goes great as a course to a fish meal or it can stand on its own. It's perfect with a glass of your favorite white wine.





Recipe


Ingredients

2 cups fresh basil leaves (cut off stems)
2 tbs. pine nuts (you can also use walnuts or pistachios)
4 cloves of garlic
1/2 cup extra virgin olive oil
1/2 cup parmesan cheese (grated)


Instructions

1. Combine basil leaves, nuts, and garlic in a food processor and process until finely minced.

2. With the machine running, slowly dribble in the oil and process until the mixture is smooth.

3. Add the grated cheese and process everything briefly, just long enough to combine. Store in refrigerator or freezer.

4. If adding to the pasta right away, you should drain your pasta, add it to a cold pan or serving dish and then add the sauce. Note: **Pesto sauce is not a cooked sauce**


Makes about 2 cups.

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