Pesto Sauce Recipe
  • 4cups basil leavesclean and dry
  • 3cloves garlicpeeled
  • 1cup pine nutstoasted
  • 1cup Parmigiano-Reggiano cheesegrated
  • 3/4cup Pecorino cheesegrated
  • 1 1/4cups extra virgin olive oil
  • 1/2teaspoon pepper
  • 1/2teaspoon salt
  1. Toast pine nuts in a skillet, stirring constantly, until lightly browned. Transfer to a platter to cool.
  2. In a food processor, puree basil leaves and garlic together. Add cheeses, pine nuts, salt and pepper, blend until well incorporated and a smooth paste is produced.
  3. With the processor still running, add oil in a steady, thin stream until all the oil is added. Adjust salt and pepper, to taste.
  4. Toss with angel hair pasta; serve as a side dish with pan-seared fish and garlic bread
Recipe Notes

Store any remaining sauce in a small jar and top with a small amount of olive oil to cover and keep basil from turning dark. Enjoy within one week, or freeze in ice cube trays to add to other sauces, as needed.

Pesto sauce on rustic wooden table with pine nuts and basil leaves scattered around