Pesto sauce recipe

July 13, 2:14 PMSF Gluten-Free Food ExaminerAmy Fothergill

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Pesto Ingredients by A. Fothergill

This is a great example of how simple ingredients are just simply delicious. Pesto is so easy to make. You can prepare it in a blender, food processor or even with an immersion blender. Follow the directions below and use it for pasta, a hearty soup, on bread, with tomatoes, for your tomato sauce, or on a sandwich. It will keep in the fridge at least a week (keep some olive oil on top and it will last even longer) and you can even freeze it.

Taste the difference between this and store bought. You won't be disappointed.

Amy's Pesto

Ingredients:

• 2 cups of fresh, organic basil
• 1/2 cup pine nuts, toasted
• 1/2 cup grated parmesan cheese
• 1/2 cup grated romano cheese (or 1 cup of either but use good, Italian cheese!)
• 4 garlic cloves, chopped
• 1/4 - 1/2 tsp salt
• 1/4 - 1/2 cup good quality olive oil

Pulse basil in processor. Add all other ingredients. Add more oil unti the proper consistency of a paste is reached. Keep oil on top to keep fresh and prevent browning.