Basic Pesto Sauce
16 Jul 2010
|Lightly packed basil||2 Cup (32 tbs)|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Garlic||2 Clove (10 gm)|
In a blender or food processor, whirl basil, cheese, 1/2 cup of the oil, and garlic (if used) until smoothly pureed; add more oil if needed.
If made ahead, cover and refrigerate for up to 5 days; or freeze in small, easy-to-use portions.
Basic Pesto Sauce Recipe