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This will make 2 cups of pesto.

1 cup (tightly packed fresh basil leaves
1 cup (tightly packed) fresh parsley leaves
1/2 cup pine nuts (otherwise known as pignoli)
(can substitue walnuts for pine nuts)
1/2 cup grated parmesan cheese
6 cloves of garlic
(or more depending on how much you like)
1 cup olive oil

Throw the whole mess into a blender. Add the garlic, pine nuts, and cheese first with a little of the olve oil. Add the greens and crank up the blender. Add the rst of the olive oil with the motor running. You may have to play dangerous mash the stuff down with a spoon game, this adds the real excitement to cooking.

Blend until you get a beautiful green puree. Cook up some of yor favorite linguine. Pour the sauce over the pasta and enjoy.

Pesto will keep for weeks in the refrigerator. You can also freeze it. It will harden up a little in the refrigerator and the olive oil may seperate. This is no problem. You can just stir the olive oil back in. Pesto returns to its former consistency when it warms up.