Wednesday, August 8, 2012
This is the perfect sauce for summer! Honestly. I know we’ve been on a pesto kick lately – once we invested in the pine nuts, all I have wanted to do is play around with pesto! It’s so easy, and it comes together so quickly. It also stores really well, which makes it great for a quick weeknight meal.
I added a little bit of lemon in here to brighten up the flavors, which (we thought) was a welcome surprise to the dish. And, this can pretty much go on anything. Personally, I love it on chicken; John loves it on pasta. On Friday, we’re going to serve it to you on a pizza!
The only downside to this pesto is the amount of oil. I usually measure it out prior to pouring and whatever the consistency is, is the consistency. Full flavor extra virgin olive oil is a splurge but as Chef Lance says, if you’re not going to cook it, you’re going to taste it. So I add a little less but enjoy it a little more! Substitute canola oil if you want it to be the perfect consistency, without as many calories.
Traditional Basil Pesto
Serves: 4 (1/2 cup total)
1/4 cup basil
1 tablespoon pine nuts
2 cloves garlic
1 1/2 tablespoons grated parmesan cheese
1 tablespoon olive oil
In a blender, combine basil, pine nuts, and garlic. Add cheese. Blend while slowly adding olive oil through the top of the blender. Store in an airtight container for a week, freezer for a month, or serve immediately.
Nutrition Facts, based on 4 servings, from MyFitnessPal.com:
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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