Pesto Sauce

1. 1

   Put nuts in a preheated dry skillet over medium heat for about 3 - 5 minutes. Watch closely and stir frequently to avoid burning nuts.

2. 2

   Wash and dry basil before using.

3. 3

   Put nuts, olive oil, parmesan cheese, garlic, salt, pepper and lemon juice in a food processor or blender and blend until smooth.

4. 4

   Once mixture is smooth add basil leaves and pulse a few times so the basil doesn't break down too much. If the sauce is too thick add a little more oil

5. 5

   Store in an airtight container in refrigerator. Bring to room temperature before using.

6. 6

   Immediately add the sauce to cooked and drained pasta; the heat from the pasta will warm the sauce. You can also add sauteed chicken or shrimp for the meat eaters. I also like to garnish with fresh diced tomatoes.

No additional tips available.