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Pesto Sauce RecipePesto Sauce Recipe Pesto originated in Genoa in Northern Italy. The sauce was prepared in a marble mortar with wooden pestle. According to the traditional way, basil leaves are washed and dried and ground with coarse salt. Pine nuts cheese are added along with olive oil and mixed to get a smooth creamy mixture. Get SUM NUTS! SumNuts(R) Energy Peanuts and Cashews are the best tasting nuts on the market, AND they give you a sustainable energy boost without the crash from all that sugar. Infused with caffeine, taurine, ginseng and lysine, SumNuts are what you need to satisfy your hunger AND give you a boost! It is best to use freshly made pesto. However, the sauce can be made and stored for later use. In an air-tight container, pesto sauce would last up to a week in the refrigerator. Pesto can also be frozen would last up to 2 months. In place of pine nuts almonds or cashew or walnuts can be substituted because they are less expensive. Mint leaves can also be mixed with basil leaves. A slightly different variation of the sauce exists in Provence (Itlay) and it is generally made with out nuts. Pesto is one of the versatile Italian sauces, though popular mainly for pasta recipes, can be used as a dipping sauce, in salad dressings, sandwiches or as a topping. Free spice sample of your choice click here Ingredients: 
3/4 cup - Olive Oil 1/2 tbsp - Garlic minced 1 tsp - Pepper 1 tsp - Salt 1 1/2 cup - Fresh Basil chopped 2 1/2 tbsp - Pine or Walnuts chopped 3 tbsp - Feta cheese or Parmesan cheese grated Method: In a food processor or using a blender combine all the ingredients except for the cheese. The sauce should be of medium consistency (neither too thick nor thin). Transfer the sauce to a bowl and stir in the cheese and serve. Buy Amore Pesto Paste  Pesto sauce can be stored up to several weeks in the refrigerator in an airtight glass jar container. However, try and consume within 4-5 says of opening. Red Pesto Sauce 1/4 cup - Olive oil 2 tbsp - Garlic finely chopped 1/4 cup - Pine or walnuts toasted 1/4 cup - Basil finely chopped 1/3 cup - Sun dried tomatoes 5 tbsp - Parmesan cheese 1 tbsp - Lemon juice (optional) Pepper to taste Salt to taste Method: In a food processor or blender, combine all the ingredients until smooth, adding more oil if needed until the pesto reaches desired consistency. Season with salt and pepper. Move from pesto sauce recipe to sauce recipes Move to soup recipes Return to homepage |
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