Pesto Sauce
Pesto’s vivid green color and smooth garlic taste make it a natural to combine with cooked, drained, hot pasta. It’s also great on chicken breasts, fish, as a pizza sauce, or any dish that needs a bit of zip. Make up a batch and then experiment to make your own favorite pesto dishes. ~ June
- 3 cups packed fresh basil leaves
- 3/4 cup packed fresh parsley
- 1/2 cup Daiya Mozzarella Style Shreds cheese
- 1/2 cup pine nuts
- 1/4 cup olive oil
- 1/4 cup melted buttery spread
- 3/4 teaspoons salt
- 2 to 6 large cloves fresh garlic (depending on taste)
- 1. Wash the basil and parsley, and remove the leaves from the stems. Drain or pat dry with paper towels.
- 2. Combine all ingredients in a food processor or blender, arranging ingredients to give the blade optimum efficiency. Process on whatever speed works best for about 2 minutes, scraping down bowl as needed, until you have a smooth paste.
- 3. Refrigerate or freeze any leftover pesto. When ready to use, spoon the quantity you will need into a bowl and add a tablespoon of very hot water, stirring to melt sauce. Toss with hot pasta, vegetables, or top fish or chicken. It also makes a great pizza sauce.
- Note: If you’re short on basil leaves, replace up to 1 cup of basil with 1 cup fresh parsley.
- Food processor or blender
- Measuring cups
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