Our garden has been a hit this year! Especially for fresh, homemade pasta sauces. This was my first venture at making my own pesto sauce, and I have to say, it turned out pretty darn good! Not to mention, it was super easy to make. Thanks Mom!
What you need:
2 cups fresh basil leaves
3 or 4 garlic cloves
olive oil – I don’t really measure…enough so that the mixture ends up like a sauce and not chunky
1/4 pine nuts
1/2 cup Romano cheese
blender or food processor
1/2 cup heavy cream (if you want to make pesto cream sauce)
How to make it happen:
Put about half of the basil leaves in a blender or food processor with the olive oil to grind up. Once it’s smooth, add the other ingredients (except the cream) and remaining basil and olive oil to grind up. Make sure it is all well blended and smooth.
You can either freeze or use fresh.
Transfer the sauce to a small pot to heat it up. If you want to make pesto cream sauce, you can whisk in the heavy cream right before turning off the heat.
Boil up your favorite type of pasta, and top it with this delicious sauce! Once the pasta is boiled, I drain it and then coat it with a layer of the sauce so that it doesn’t dry out and stick together. Serve it up in bowls, and then top with as much added sauce as you like. I also add some extra grated Romano cheese to the top, because I’m a cheese fanatic.
Hope you enjoy, and would love to hear if any of you try this recipe out.
Happy Monday. Have a great week everyone!