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Pesto Sauce

Posted by Jasmine Venditti on

The great thing about pesto is that substitutions still make it an amazing sauce.  If I don’t have fresh basil, I’ll use spinach. Walnuts are usually my nut of choice.  In the summer when basil is plentiful, I make up big batches, freeze in serving sizes (ice cube trays work well) and then it’s there all winter ready to use. Go ahead, experiment!


  • 500 ml (2 c) basil, packed
  • 125 ml (1/2 c) parmesan cheese
  • 125 ml (1/2 c) olive oil
  • 75 ml (1/3 c) pine nuts
  • 3 medium garlic clove, minced
  • salt and pepper to taste

Combine basil with pine nuts and pulse in blender.  Add garlic, pulse.  Slowly add olive oil in a constant stream.  Add grated cheese, pulse.  Add salt and pepper to taste.



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