From the Kitchen of Tailgaters

Here's What's Cooking: Basil Pesto Sauce

Shopping List:

1 cup firmly packed fresh basil leaves
2 tsp. minced garlic
1/2 cup extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano Cheese



2 Tbsp. pine nuts or chopped walnuts
1/8 tsp. sea salt
Freshly ground pepper



To Prepare:

Puree all ingredients in a blender or food processor.

Pesto may be stored under a fine layer of olive oil in a tightly sealed jar for several days in the refrigerator. To freeze pesto, leave out the cheese and add it after the pesto is thawed.  Makes 2 cups.

Tailgater Tip:

Pesto is a very versatile green sauce delicious as a simple pasta sauce (thinned with warm water from the pasta pot), a condiment for steamed artichokes or a flavoring for minestrone soup.  The name comes from pestare, the Italian word for pound or crush.


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