Prep 6 mins
Cook 0 mins
A delicious, easy to make pesto sauce. The addition of salt isn't necessary as the Parmesan adds enough salty taste.
- Put the first four ingredients in a food processor.
- Process for 15-20 seconds.
- Add the olive oil in a stream.
- Blend/pulse until desired consistency leaving some texture (don't make it paste-smooth).
- Add water gradually as needed.
- Serve over pasta, chicken, etc.
- You can freeze it in meal-serving containers or individual ice cube-sized blocks. If you need to thin it at any time, use water, NOT more oil.
This recipe is delicious! My husband is not a pesto fan and he agreed; this is a must make! With our fresh garden tomatoes this was fantastic! Another suggestion: roast or grill potatoes, then toss in this pesto sauce. You will NOT be disappointed.
Ahhhh summer basil! I used roasted garlic. Didn`t use water just a bit of fresh lemon juce!Lovely!
Totally different proportions than basil pesto I'm familiar with but I really enjoyed this one. I used it on Herbed Red Potatoes and Baby Green Beans #104631. The use of water is a clever, almost unnoticeable way to lower the caloric value. I didn't have any left over to freeze; what a shame. Recommend you make a full recipe, not half as I did.