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.