Pesto Sauce
August 6, 2007
Make as much of this as you want – it keeps well in the refrigerator for several days, and it can be frozen for as long as you need. It can be served with many dishes – with pasta, cold or warm, with fish, veal, shellfish, chicken, or salad. It should be served at room temperature or chilled, but never cooked.
pignolis
salt
black pepper
olive oil
fresh basil leaves
Separate the basil leaves from the stems, discard the stems, and wash the leaves. Grind the basil and pignoli nuts. Add salt and pepper to taste. Slowly pour in olive oil, mixing the sauce as you do so, until it reaches the consistency of green mud.
This recipe is from my first cookbook, A Tuscan in the Kitchen.
