Perfect Pesto Sauce

This sauce works with any shape pasta – our family favorite is linguine or penne. When new potatoes and fresh green beans are available these can be added right into the pasta water, making it a complete meal.

Ingredients:

1-2 Tablespoons pine nuts (optional)

parmesan cheese (a small chunk)

garlic (1-2 cloves, or more if you love garlic)

olive oil

fresh basil, a large bunch (more than you would think because it cooks down)

salt (to taste)

pepper (to taste)

lemon (optional)

Preparation:

If using, gently toast the pine nuts in a pan (no oil). Place them in a small food processor.

Heat the olive oil in a small pan and add the garlic. Cook the garlic to soften it and mellow the flavor, but don’t brown it. Add the oil and garlic to the processor with the pine nuts.

Cut the parmesan into small pieces and put into the food processor. Pulse these all together.

*Blanch the basil in boiling water for about 1 minute, then flash cool in ice water. Drain the basil (squeeze out the extra water if possible). Add the basil to the other ingredients and blend into a smooth sauce. Add oil as needed to make the sauce come together, then add salt and pepper to taste. (For a different flavor, add a squeeze of fresh lemon to taste.)

Once the pasta is cooked and drained, add the small amounts of pesto until the pasta is covered to the desired amount. Top with fresh parmesan as desired.

Extra sauce can be frozen in an ice cube tray and used as a sandwich spread, on pasta salad, or in a variety of other ways.

*Blanching the basil keeps the sauce from oxidizing (turning brown). It is not essential, but it has provided me better results.