Pesto Sauce

12 Jan


  • 1 c fresh basil leaves, chopped
  • 1/2 c fresh parsley leaves, chopped
  • 3-4 cloves garlic, peeled and chopped
  • 1/2 c olive oil
  • 1/4 t black pepper
  • 1/2 c grated Parmesan cheese
  • optional 1/2 t salt (taste your Parmesan cheese, sometimes you won’t need to add this salt)
  • optional 1/4 t pine nuts, chopped
  • optional 1/2 c fresh spinach leaves, chopped
  1. Place all ingredients in a food processor or blender. Cover and process until smooth.
  2. Ready for use, or cover and refrigerate for use later that day, or freeze immediately.

Yields approximately 2 cups of sauce



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