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Pesto Genovese by jennifer ann cunanan serves: 6	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

Grean, creamy sauce. Traditionally, Pesto was used only for pasta (spaghetti). Today you will find many uses for it. Drizzle over salad, add cream to use it as a dip, topping for pizza, and so many others.

This recipe is authentic! I learned it while living in Florence!

Ingredients:

1/2 kilo

Italian Sweet Basil

2 cloves

Freshly chopped Garlic

3 tablespoons

Fresh Pine nuts, roasted

2 cups

Olive Oil

2 tspns

Sea Salt (or to taste)

1/2 cup

parmesan cheese

Directions:

Wash Basil Leaves, take stems of and spin dry in salad spinner. Toss into Food Processor half of basil leaves. Add Olive oil and pulse. Add more leaves and all other ingredients except remaining oil and cheese and pulse little by little until creamy. Add cheese and oil little and at a time until all combined. Store in little sterilized jars. Best served the day after.

Categories:

Dairy Free
Main Dishes
Pasta/Rice/Potatoes
Peanut/Nut Free
Salads
Sauces
Side Dishes
Vegetarian/Vegan