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. You can use it in pastas, over poached or fried eggs, over fish, in bruschetta’s, and to decorate a dish and the flavor is amazing.
This week I will be posting recipes using Pesto as an ingredient. So darling, make it ahead to have it ready to use! Smile.
Approximate Total cost: $4.90 (or .82 cents/serving)
Prep and Cooking Time: 15 minutes.
Serve: 6 people +
1 small Bunch of basil (USE THE LEAVES ONLY= ($2.00)
5 cloves of Garlic = (.40)
Juice of 1 lemon = (.50)
½ cup parmesan cheese = ($1.)
Salt & Pepper to Taste (you should have this at home)
¼ c. Olive Oil, add more as needed for smoothness (you should have this at home= (if not $1.)
In a food processor (or blender) process (pulse) the first 5 ingredients listed, then add the last ingredient, 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. (I am sure that you will use it all before)
HACK: You can make non-traditional Pesto by using cilantro or parsley instead of basil. Serve it with any type of pasta, or crostini or as a side dipping sauce for any meat, pork or chicken dish.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.