Pesto Sauce

[Hot Lunch]

Does anyone have a good recipe for this? One that you would recommend. I have never tried to make it myself. Thanks in advance for any suggestions.

[Surfah]

I don't know if FN Phat has it or can share it, but his sister has an awesome pesto recipe.

[MartyFunkhouser]

Mrs. Funk has a great pesto recipe but I'm not sure where it is right now. Also she may have been sworn to secrecy by the woman who gave her the recipe.

[Mrs. Funk]

The recipe is no secret as far as I know, at least I was never sworn to secrecy. I used to make this with my mom and our wacky next door neighbor with basil from her yard every summer.

Pesto alla Genovese

Ingredients:
2 c. fresh basil leaves, stripped from their stems and tightly packed (BEST)
OR substitute 2 c. flat-leaf Italian parsley and 2 T. dried basil leaves
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 T. finely chopped fresh garlic
2 T. finely chopped pine nuts
1-1 1/2 c. olive oil (depends on how you like the consistency)
1/2 c. freshly grated sardo, romano, or Parmesan cheese

Directions:
1. Finely chop garlic and set aside; chop pine nuts and set aside (mini-food processor is great for this).
2. Measure out 2 c. basil leaves, packed tightly into measuring cups.
3. Finely chop basil leaves in food processor.
4. Add all other ingredients and blend in food processor until smooth.
5. Freezes well in XS Ziploc bowls; yield 3 cups of pesto.

Serve with pasta, as a bread dip, or can be used as a sauce for homemade pizza with artichoke hearts, feta cheese, pine nuts, and kalamata olives.

Enjoy!

[Hot Lunch]

The recipe is no secret as far as I know, at least I was never sworn to secrecy. I used to make this with my mom and our wacky next door neighbor with basil from her yard every summer.

Pesto alla Genovese

Ingredients:
2 c. fresh basil leaves, stripped from their stems and tightly packed (BEST)
OR substitute 2 c. flat-leaf Italian parsley and 2 T. dried basil leaves
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 T. finely chopped fresh garlic
2 T. finely chopped pine nuts
1-1 1/2 c. olive oil (depends on how you like the consistency)
1/2 c. freshly grated sardo, romano, or Parmesan cheese

Directions:
1. Finely chop garlic and set aside; chop pine nuts and set aside (mini-food processor is great for this).
2. Measure out 2 c. basil leaves, packed tightly into measuring cups.
3. Finely chop basil leaves in food processor.
4. Add all other ingredients and blend in food processor until smooth.
5. Freezes well in XS Ziploc bowls; yield 3 cups of pesto.

Serve with pasta, as a bread dip, or can be used as a sauce for homemade pizza with artichoke hearts, feta cheese, pine nuts, and kalamata olives.

Enjoy!

Thanks Mrs Funk. I am going to try this on Friday with some pasta.