Holy Cross Pesto Sauce
There is a tradition that basil grew up around the foot of the cross, where Jesus’ blood and Mary’s tears hit the ground. St. Helen is said to have found the True Cross hidden beneath an overgrowth of basil. So for dinner on the feast of the Holy Cross, I like to make a basil-heavy meal like caprese salad, pesto pasta, and strawberry basil lemonade to drink. A caprese salad recipe was included in June and a strawberry basil lemonade recipe was included in August. And now for September, here’s our homemade pesto sauce recipe. It’s a great way to use and preserve fresh-grown basil. I like to use a wedge of parmesan cheese, cut into a couple large pieces and tossed into the food processor. Grated parmesan, even the canned kind, can be substituted.
Ingredients
- 2 cups fresh basil leaves packed down
- 8 ounces Parmesan cheese about 2 ½ cups
- 1 cup extra virgin olive oil
- ½ cup pine nuts
- 4 whole garlic cloves or 2 teaspoons chopped garlic
- ¼ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Combine all ingredients in a food processor or blender. Pulse to combine.
- Serve over pasta with shrimp or chicken, spread on french bread, mix into scrambled eggs, add to soups, use on pizza or chicken or baked potatoes, or serve with crackers as part of a charcuterie platter. Store in a jar in the fridge for a week, or freeze in an ice cube tray and save the cubes in a ziplock bag.
Notes
https://www.simplyrecipes.com/recipes/fresh_basil_pesto/
0 Comments