Homemade Pesto Sauce
Bursting with fresh-from-the-garden color and flavor, a drizzle of homemade pesto brings simple dishes to life.
Indeed, pesto is pasta's perfect partner.
So how to make your own pesto sauce?
Here's how:
Mix everything in a food processor or blender.
Ta-daa! Now you have your very own home made pesto sauce.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
One tip I got from the internet:
If you want to freeze the pesto sauce, omit the cheese because it does not freeze well. Line an ice cube tray with plastic wrap, and fill each pocket with the pesto.
Freeze and then remove from the ice tray and store in a freezer bag.
When you want to use your pesto sauce, defrost and add in grated Parmesan or Romano.
Indeed, pesto is pasta's perfect partner.
So how to make your own pesto sauce?
Here's how:
Ingredients
2 cups fresh basil leaves, packed
We actually bought the fresh basil leaves in Salcedo Market for only 25 pesos!
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts or plain cashew nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Mix everything in a food processor or blender.
Ta-daa! Now you have your very own home made pesto sauce.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
One tip I got from the internet:
If you want to freeze the pesto sauce, omit the cheese because it does not freeze well. Line an ice cube tray with plastic wrap, and fill each pocket with the pesto.
Freeze and then remove from the ice tray and store in a freezer bag.
When you want to use your pesto sauce, defrost and add in grated Parmesan or Romano.
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