Pesto Sauce

We had some basil in the garden that needed to be used, and I thought…I’ll make some pesto.  California Fresh has a simple recipe and it turned out well so I wanted to share.  With the holidays upon us, it’s nice to have some more simple dinners in mind.  I used whole wheat pasta, and for some additional protein, I added a cooked chicken breast.  The recipe makes about a cup of pesto.

Pesto Sauce

1 cup packed fresh basil leaves

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 large clove garlic

2 tablespoons chopped fresh parsley

2 tablespoons chopped walnuts (I used pine nuts for the more traditional Italian version)

1/4 cup olive oil

1/2 cup freshly grated Parmesan cheese

In a food processor, puree basil leaves, salt, pepper, garlic, parsley, and walnuts, scraping down sides of work bowl as necessary.  With machine on, add olive oil in a very thin stream until incorporated.  Stir in cheese by hand.  Serve pesto over hot cooked pasta.

Credit:  California Fresh, the Junior League of Oakland-East Bay

 

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