By Helen Chin Lui of The Healing Place in Medfield, MA
We love this pesto sauce. It is delicious and easy to make. Not only do we put on our pasta but we smear it on our sandwiches and we lighten the sauce with more olive oil to add to our salads. Also remember this sauce is not light on the calories since it is mostly fat.
Prep time: 15 minutes
Enough Sauce for 2-3 lb of pasta
Mix together in a blender or food processor:
Ingredients:1 cup of semi pack Italian basil
1 cup of grated of p
1/4 cup of roasted pine nuts (roasted in oven for about 2 mins at 350 degrees. Watch roasting time, nuts can burn within seconds.)
3-4 cloves of peeled garlic
1/2 teaspoon of ground pepper
Slowly pour about 1 cup of virgin olive oil until blended to consistency you like. If it is too thick, continue to slowly pour about another tablespoon or more of oilive oil.
*Since we only cook no more than 1 lb of pound at a time, we use only half of the recipe. Remaining sauce can be stored in refriderator for about two weeks or freeze in small containers for months. Pesto is great on sandwiches or on salad of sliced summer tomatoes and sliced mozzeralla cheese with basil.