Pesto Sauce
Classic basil pesto with toasted pine nuts and romano cheese. Perfect for pasta, sandwiches, or as a dip.
Ingredients
Instructions
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Toast pine nuts: Lightly toast pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden. Watch carefully to avoid burning. Let cool.
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Puree: In a food processor or blender, puree basil, garlic, olive oil, salt, and pepper until smooth. Start with 3/4 cup oil and add more if needed for desired consistency.
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Heat: Transfer puree to a saucepan. Add toasted pine nuts and grated romano cheese. Heat gently over low heat, stirring, until warmed through and cheese is melted.
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Serve: Use immediately on hot pasta, or let cool and store.
Notes
Storage: Store in an airtight container in the refrigerator for up to 1 week. Pour a thin layer of olive oil over the top to prevent oxidation and browning.
Freezing: Can be frozen for up to 6 months. Freeze in ice cube trays for easy portioning, then transfer to a freezer bag.
Uses:
- Toss with hot pasta (reserve some pasta water to thin if needed)
- Spread on sandwiches or wraps
- Mix into soups or stews for flavor
- Use as a pizza sauce
- Dollop on grilled chicken or fish
- Mix into mayonnaise for a spread
Tips:
- Use fresh basil leaves - dried won't work for pesto
- Toast pine nuts for better flavor, but watch carefully as they burn easily
- Romano cheese is more traditional than Parmesan but either works
- The amount of oil depends on how thick you want the pesto
- For a smoother pesto, add cheese to the food processor instead of heating
Variations:
- Use Parmesan cheese instead of romano
- Add walnuts or almonds if pine nuts are too expensive
- Use arugula, spinach, or kale for part of the basil
- Add lemon zest for brightness
- Make it vegan by omitting cheese or using nutritional yeast
Important: Do not play Starcraft while making this recipe.