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Summer Pesto

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Summer Pesto

1
1/2
cups
fresh
Basil
1/2
cup
fresh
Oregano
1/2
cup
fresh
Parsley
1/4
cup
sauteed
Pine Nuts
1
tsp
Lemon Juice
1
Tbsp
Garlic Powder
1/4
tsp
Salt
2/3
cup
Olive Oil
1/2
cup
Parmesan Cheese
1
pinch
Granulated Sugar

Lightly saute the pine nuts to release aroma, then place all ingredients in food processor and pulse until finely chopped.  If preparing by hand, finely chop all greens and sauteed nuts; then add remaining ingredients and whisk until blended.

Substitutes:  

  • 1 TBSP garlic powder = 2 fresh garlic cloves
  • 1/4 cup pine nuts = 1/4 cup walnuts

This pesto recipe uses all those great herbs grown in gardens and has a slightly smoother flavor then if using only basil.  Perfect topping for toasted bread, a sauce for white pizza, and equally delicious as a sauce for gnocchi or cavatelli (gavadeel).   Freeze extra sauce in an ice cube tray, then store the cubes in a ziplock bag.

submitted by rennevat
Cuisine: Italian
Course: Sauces

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