Pesto Sauce for Pasta

Yield:
Category:
Sauces and Salsas
Cuisine:
Italian

INGREDIENTS:

  • 2 oz. basil leaves
  • 1 large garlic clove, minced
  • 1½ tbsp pine nuts
  • 3 tbsp olive oil
  • 1 oz Parmesan cheese, freshly grated
  • 1 tbsp freshly grated Pecorino Sardo or Romano cheese

DIRECTIONS:

  1. Place all ingredients except for the cheeses in a food processor and give it a quick burst. Stop and scrape everything down and repeat. If the sauce appears too dry, add 1 tbsp of water.
    When the sauce has a creamy consistency, add both of the grated cheeses and give it one more rapid pulse.
    Keep the sauce refrigerated until needed. Just before using, dilute it a little by adding 2 tbsp of the hot pasta cooking water (or just warm tap water).
    Serves 4

Print

This recipe can be found online at: lemonzest.ca/Home/Recipes/87