Pesto Sauce

This classic Pesto Sauce is usually associated with pasta, but it is a great sauce for pizza also. Pesto is traditionally prepared using a mortar and pestle, but the following recipe uses a food processor to make quick work of the task.

Use only fresh ingredients when making this sauce and a good olive oil. This sauce is a snap with the help of a food processor...make a little extra and use with pasta later in the week.

Ingredients:

• 1/4 Cup Pine Nuts
• 1 Cup Fresh Basil (lightly packed)
• 2 to 3 Cloves Fresh Garlic
• 1/4 Cup Olive Oil
• 1/4 Cup Parmesan Cheese (freshly grated)
• Salt and Pepper to Taste

Directions:

1. Carefully put tomatoes into a pot of boiling water for 20 seconds.
2. Retrieve them with a slotted spoon and place them in a bowl of ice water to cool.
3. When cool enough to handle, use a paring knife to remove the core end of the tomato and peel away the skin.
4. Cut tomatoes length wise and seed tomatoes.
5. Coarsely chop tomatoes by hand or food processor and put into a sauce pan, adding remaining ingredients to the pan as well.
6. Simmer sauce for 30 minutes over low heat, stirring occasionally.

Add Pine Nuts, Basil, Garlic, and Salt and Pepper to food processor. Blend the ingredients. While running, slowly add Olive Oil until blended. This will keep in the refrigerator for a few days.

Most grocery stores carry pre-made pesto if you don’t feel like making it. I would encourage you to give making it fresh a try…the taste is wonderful and not matched by the store bought product.

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