I absolutely love pesto sauce. Once you've had the fresh stuff, it's hard to settle for anything else. Fortunately, I've got some basil growing in my garden, and once you've got fresh basil, it's brain dead easy to make fresh pesto sauce. Here is my recipe, lifted from my trusty Betty Crocker cookbook. I usually only pick about half a cup of basil and scale the recipe down, and I find precision isn't really necessary, it always comes out good!
Makes about 1 1/3 cups sauce
- 2 cups firmly packed fresh basil leaves
- 3/4 cup grated Parmesan cheese
- 3/4 cup olive oil
- 3 cloves garlic
- 1/4 cup pine nuts
Place all ingredients in blender or food processor. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth. Toss with hot cooked pasta.