Summertime Pesto
Sauce
Summer is the best time to stock your freezer with homemade
pesto! Basil is in season and very cheap at local farmer markets here in
southern California. My mom, Peggy, is famous for her homemade basil cilantro
pesto sauce. It is great for pasta or pizza sauce, on sandwiches, in salads and
so many other yummy dishes! It is a perfect flavor enhancer. Our family recipe
below allows you to get creative by adding other green leaves, like spinach or
arugula, or as much cheese you prefer to customize this into your very own
pesto sauce.
Peggy’s Pesto
1-2 bunches Basil Leaves (about 40 leaves)
½ C-1 bunch of cilantro leaves (cut off the majority of stems leaving just the leaves, some stems are OK)
Handful of arugula leaves (optional)
3-5 Cloves Garlic
½ C Pine Nut
½-1 C Pecorino Romano finely grated
3/4-1 C Olive Oil
Pulse the leaves with the garlic then add the pine nuts, pulse again.
Add Pecorino cheese and pulse.
Continue blending/pulsing and slowly add in olive oil.
Fun additions: Add ½ C arugula and or spinach leaves.
1-2 bunches Basil Leaves (about 40 leaves)
½ C-1 bunch of cilantro leaves (cut off the majority of stems leaving just the leaves, some stems are OK)
Handful of arugula leaves (optional)
3-5 Cloves Garlic
½ C Pine Nut
½-1 C Pecorino Romano finely grated
3/4-1 C Olive Oil
Pulse the leaves with the garlic then add the pine nuts, pulse again.
Add Pecorino cheese and pulse.
Continue blending/pulsing and slowly add in olive oil.
Fun additions: Add ½ C arugula and or spinach leaves.
Dairy Free: Omit the cheese, or add Vegan Parma
This makes a little more than two 8oz. containers. To keep fresh, add a thin layer of olive oil on top of the pesto sauce in the container (add a thicker layer of olive oil if you want to store in freezer).
This makes a little more than two 8oz. containers. To keep fresh, add a thin layer of olive oil on top of the pesto sauce in the container (add a thicker layer of olive oil if you want to store in freezer).
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