Pesto Sauce


  • 2 cups fresh basil leaves
  • 2 tablespoons pine nuts (lightly roasted if desired)
  • 2 large cloves garlic
  • 1/2 cup extra virgin olive oil (may use garlic or basil olive oil) 
  • 1/2 cup freshly grated Parmesan cheese 


1. Combine basil, pine nuts, and garlic in a food processor until very finely minced.

2. While running the processor, slowly drizzle in the oil and process until smooth.

3. Add the cheese and blend briefly, just to combine ingredients.

4. Serve on fresh cooked pasta.

5. Store in refrigerator. Can be frozen; however, be sure to add a layer of olive oil on top of pesto sauce before freezing.