Recipe: Classic Pesto Sauce

By Madeline Wajda
Willow Pond Farm Herbs & Everlastings

2 cups washed firmly packed basil leaves (lemon basil makes a light, fresh pesto)
2–4 garlic cloves, peeled and crushed
¼ cup olive oil
3 tablespoons pine nuts
1 cup freshly grated Parmesan cheese

Put the basil, garlic and oil in a blender and process until smooth. Add the pine nuts and blend for a few seconds more. Stir in the Parmesan cheese. If the sauce is too thick add a little more oil. Serves 4.

Variations: Use parsley or cilantro in place of or in addition to the basil. For a slimmer dish, use 1¼4 cup of lemon juice and 1¼4 cup oil. Try sunflower seeds or walnuts in place of the pine nuts. Out of Parmesan? Try Romano cheese. This is a recipe ripe for experimentation.

Helpful Hint: Pesto keeps very well in the refrigerator or freezer if covered with a thin layer of oil.