Pesto SauceCourse: SidesCuisine: ItalianDifficulty: Easy
Pesto, from Genoa, Italy, combines basil, pine nuts, olive oil, and cheese for a flavorful sauce. Packed with vitamins, antioxidants, and heart-healthy fats, it’s a tasty addition but watch portions due to calories.
1 cup pine nuts or other nuts/ seeds
2 pods garlic
Grated parmesan cheese or regular cheese
- To make the pesto, combine the basil, cooled nuts/seeds, Parmesan, lemon juice, garlic and salt in a food processor or blender.
- With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
- Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing.
- Pine nuts are the traditional choice as they are tender, buttery and high in fat, so they yield smoother, silkier pesto. On the downside, pine nuts are prohibitively expensive. I save money by using raw almonds, walnuts, or pecans instead.