ANGIE’S HOMEMADE BASIC PESTO SAUCE

It's getting cold, so I went to my garden and cut my basil plant to use the leaves in fresh Pesto. Pesto is a sauce that you should always have in your fridge. My version is fresh, not store bought, healthier and uncomplicated. This sauce is multipurpose, delicious and adaptable to many dishes. I prefer to make mine with basil instead of parsley. You can use it in pastas, over poached or fried eggs, over fish, in bruschetta’s, and to decorate a dish, the flavor is amazing. So, make it ahead to have it ready to use! Smile.
 
Category:  SAUCE/CONDIMENT
Prep and Cooking Time: 15 minutes.
Approximate Total cost: $5.40 (or .90 cents/serving)
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian _X___ 
Serve: 6 people +
 
Ingredients    
1 small Bunch of basil, rinsed (about 2 c.) (USE THE LEAVES ONLY= ($2.00)
3 cloves of Garlic, med size, peeled (that is if you love garlic like I do) = (.40)
Juice of 1 lemon = (.50)
½ cup parmesan cheese = ($1.) (I did not use cheese this time and it was delicious)
¼ c. chopped unsalted walnuts (Remember that Nuts are optional, I like walnuts) (.30)
Salt & Pepper to Taste (you should have this at home and less salt is better) = (if not add .20)
1/4  to 1/2 c. Angie’s Basting Olive Oil, add more as needed for smoothness ($1.00)
 
Directions
In a food processor (or blender) process (pulse) the first 5 ingredients listed, then add the last ingredient, the basting olive oil slowly. (You can add more olive oil to taste as needed.) Refrigerate any leftover pesto for about a couple of weeks for later use. Or, you can also freeze it in ice trays and when frozen, place in Ziploc bags. (I am sure that you will use it all before, smile.)
 
HACK: You can make non or traditional Pesto by using cilantro or parsley instead of basil. Serve it with any type of pasta, or crostini, or as a dipping sauce on any meat, pork or chicken dish.
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi