Pesto Sauce, which originated in Genoa, Italy, would have to be the easiest sauce to make with a smack bang flavour.
It takes no time at all! It works best with starchy foods such as pasta, potato gnocchi, risotto, but also works when added to minestrone soup or tossed with bocconcini cheese.
I love it with orecchiette (ear shape) pasta as the sauce nestles itself within the ear lobe! There are many versions of this sauce – some with loads of garlic, others with less parmesan cheese. Whatever tickles your fancy I say!!! My version includes a dash of fresh lemon juice which gives it a great kick and I highly recommend roasting the pinenuts! This, I believe, gives the sauce a wonderful rich nutty flavour!
Our little Freya loves this dish!
15 minPrep Time
15 minTotal Time
1/2 bunch of Basil Leaves
1/2 cup Extra Virgin Olive Oil
3 Garlic Cloves, roughly chopped
20g roasted Pinenuts
Good pinch of Sea Salt
60g fresh grated Parmesan Cheese
Dash of freshly squeezed Lemon Juice
- In a food processor, blitz together basil leaves, garlic, extra virgin olive oil, pinenuts, sea salt, and parmesan cheese.
- Process until evenly blended together - scrape sides to ensure all combines well.
- Scrape into a bowl and use immediately or store, covered with a film of olive oil, in a screw-top jar.