Tuesday, October 21, 2014

Pesto Sauce Recipe

A couple of years ago I found this recipe but tweaked it slightly over the years, nothing revolutionary but small enough to keep this dish a little heathier than my Alfredo sauce recipe. Whenever I make this dish boyfriend can't get enough and If there's leftovers he'll make sure there is none left by end of night. No food goes wasted in this house!

To make pesto sauce can take you up to 10-15minutes and recipe makes leftover sauce that you can save for other quick and mouth watering dishes. Sauce can be saved for up to 3 months if frozen appropriate. 

Pesto Sauce 

1/2 c. Walnut
1 c. Baby Spinach
2/3 c. Fresh Basil
4 cloves of garlic (add more or less depending on your taste preference)
1/2 tsp Sea Salt
1/2 tsp Black Ground Pepper
1/2 Lime wedge juice (add more to your preference)
1/3 Parmesan Cheese
1/2 c. Virgin Olive Oil

1. On a small pan toast walnuts slightly until golden. Set them on the side until is ready to combine all ingredients. 

2. On a food processor add Spinach, Basic, Garlic, Salt & Pepper, Lime juice, Cheese , Walnuts, and oil. Blend them together until is grind to a thick consistency. 

3. When sauce is done move it into a sealed container or add directly to your dish. 

**Un-used pesto can be saved on a freezer safe container. Can be saved until next dish preparation.

Before and After

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