With all the warm weather we’ve been having my garden is really starting to take off, especially my herb garden. The herbs are blooming like crazy and smell wonderful. I’m growing basil, cilantro, chives, dill, oregano and parsley. My basil plant was starting to get really full which meant it was time to cut it back and make a little pesto sauce.
I love pesto, it’s fresh, it’s garlicky and it’s the best sauce for everything! It’s supposed to be made with olive oil which I’ve done before but I never liked it and I finally figured out that it’s because I used olive oil. I am not a fan of olive oil, at least not the cheap stuff that I can afford, so instead I use canola oil and it’s perfect every time! For me, using canola oil allows all the other flavors to really stand out and it doesn’t taste so oily. The great part about pesto is that it’s really easy to make. It’s not like a traditional tomato pasta sauce where it has to simmer for an hour, this sauce is blended up and good to go!
There are also a lot of non-traditional forms of pesto that can be made along with the traditional version I make. I’ve seen people use spinach or arugula instead of basil and I’ve also seen walnuts or pecans in place of the pine nuts. It’s definitely a versatile sauce, which is what I love best!
Here’s what you need:
- Garlic cloves
- Parmesan cheese
- Canola oil
- Pine Nuts
I use my mini processor because just a little pesto sauce goes a LONG way and all the ingredients seem to be pricey so I never like to make more than I need.
Press a couple cloves of garlic into the processor.
Add some shredded Parmesan cheese and a good amount of pine nuts.
Add in lots of fresh basil leaves and drizzle in a little canola oil to start with.
Blend up the ingredients and then add in some more canola oil, continue until you get to the right consistency.
Taste and adjust, adding a little bit more cheese or basil if needed. Sometimes I even like mine a little nuttier so I’ll add in a few more pine nuts.
Pesto sauce can be used in pasta, on chicken, and even smeared on bread as a spread for a sandwich. The sky is the limit with this stuff!
Once you make this sauce, you’ll never be able to buy the jarred stuff again. Enjoy!
- 2 cloves Garlic
- 1-2 Tablespoons Pine Nuts
- 2 Tablespoons Parmesan Cheese
- 1-1/2 cups Basil leaves
- 1/3 cup Oil
- Press the garlic cloves into a food processor, add in the pine nuts and parmesan cheese.
- Add the basil leaves, in batches if necessary, and a little oil.
- Blend the ingredients and drizzle in oil until the right consistency is reached.
- Add more cheese or pine nuts, or basil if necessary.
- Enjoy on pasta, in a sandwich or on chicken.