I love the color green. Green means life. Green means spring. Green means leprechauns. When I was little I totally believed in leprechauns. At recess every March, I would search the playground for signs of the little guys. Every time I would find a little bit of something green, like a bottle cap or a piece of string, I just knew I was getting close to finding the Leprechauns. I also believed in fairies and unicorns much longer than I should have (I still want to believe in fairies). I had a pretty whimsical imagination when I was a kid.
This pesto sauce is the color of spring and St. Patrick’s day. It’s vivid color and fresh taste is a sure sign that spring is here (excluding Idaho of course). Fresh pesto sauce is so easy to make and it just feels great to make something so fresh. It goes wonderfully with sun dried tomatoes and roasted garlic. This week I will also be posting some recipes in which you can use your fresh batch of pesto, as well as some other St. Patrick’s Day cuisine.
Don’t forget to wear (and eat) green!
Ingredients:
- 3 C. fresh basil leaves, packed
- 1/3 C. pine nuts, toasted
- 4 cloves garlic, toasted or roasted
- 1/3 C. olive oil
- 3 TBSP. fresh Italian parsley, packed
- 1/3 C. parmesan cheese
- 1/4 tsp. salt (more to taste)
- 1/4 tsp. pepper
Directions:
1. Toast the garlic and pine nuts: place the unpeeled garlic cloves in a skillet, along with the pine nuts. Don’t use any oil, just place them in the dry pan over medium heat. Shake the pan occasionally to avoid scorching. Let cook for about 5 to 7 minutes. Let cool. Peel the garlic. You can also use roasted garlic cloves. To see how to roast garlic, click here.
2. Put everything in a blender or food processor and pulse until smooth. Taste and add more salt and pepper as needed. If it is too thick, you can also add a little bit of water to loosen it up. You will want to do this if you are using it as pasta sauce.
To serve: Spread in sandwiches, toss with pasta, use as a dip for crackers, or as a pizza sauce.
Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook
I love pesto!
I'm going to make this recipe if I can find some pinenuts. I've never known how to make a pesto sauce. Thank you, thank you! I look forward to viewing some low carb ways to use the sauce:)
I have heard of using walnuts as a substitute for pine nuts. Amy, this looks so yummy! How did the pizza turn out?
Yes, Amber, you can use walnuts or almonds instead of pine nuts. Although I have never tried it. Let me know if you try it. Oh, and the pizza was so yummy! I am posting in in a day or two.
The pesto looks yummy, I think I may try this but gramps probly won't try it ;}.