Basil Pesto Sauce with Pine Nuts is made with fresh basil leaves, toasted pine nuts, fresh garlic, Parmesan cheese, extra Virgin olive oil, salt, pepper, lemon juice and chili pepper which is optional.
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
2cupsbasil leaves(washed and drained)
½cupextra virgin olive oil
¼teaspoonchili pepper powder
Thouroughly wash basil leaves and drain water in a colander.
In a shallow pan over low heat, toast pine nuts until lightly brown. Remove from pan and cool for a few minutes.
Combine all the ingredients in a food processor and ¼ of the olive oil. Note: I’ve never done it in a blender. My guess is it will work with a high powered blender.
Pulse and slowly add the remaining olive oil until mixture is well blended or basil leaves are pulverize. Stop when it has the consistency of a sauce. If you prefer a runny sauce, add more olive oil.
Pesto sauce will stay good for 3 to 4 days in the fridge. If not using within this time frame, pour in an ice cube tray to freeze then transfer to a sealed container and store in the freezer up to 6 months.
Substitute pine nuts with walnut or almond nuts.
For a runny sauce, add more olive oil.
Chili pepper powder is optional.
Use your favorite cheese instead of Parmesan cheese. I prefer to use Rembrandt Extra Age Gouda Cheese but the nearest Costco to me stopped carrying this brand.
To retain its lighter color, transfer right away in a sealed container.