Fresh Pesto Sauce

6 Sep

Ingredients: Basil, garlic, baby spinach, olive oil, water, lemon juice, sea salt, honey, and pepper.

This is SO simple to make! And it can be used to make so many yummy dishes. It also freezes really well so it can be made fresh when basil is in season and then enjoyed throughout the fall and winter.

Start with a blender or food processor. Pour in about a quarter cup olive oil and a quarter cup water. Then add about three big handfuls fresh basil leaves, six peeled garlic cloves, a handful of baby spinach leaves, and one tablespoon of fresh lemon juice. Start with short pulses to chop and then puree. You may need to drizzle a bit more olive oil in if it’s too thick. You’re looking for it to be a little thinner than applesauce and to be pourable. Lastly, season to taste with sea salt, fresh ground peppercorns, and honey or your sweetener of choice!

This can be used over pasta, in salads, on bread, as pizza sauce, or as a simmering sauce with chicken, fish or ground beef.

Experiment: Try adding other herbs like oregano, thyme, or parsley in small amounts for a different flavor. Add some white wine, balsamic vinegar, or red wine vinegar in place of lemon for added zest. Blend in roasted sweet peppers, stewed tomato, or caramelized onion. Try roasting the garlic before adding it in. Adding roasted garlic will take more time but the flavor it creates is worth the added effort.


2 Responses to “Fresh Pesto Sauce”

  1. Denee Longan September 6, 2010 at 11:43 am #

    When Steve and I were first married, we tried to make homemade pesto. We didn’t know the difference between a head of garlic and a clove of garlic. The recipe called for several cloves, and we put several heads. WOW, that was intense pesto! We couldn’t salvage it and ended up throwing it out. But we definitely have not forgotten the difference between a clove and a head of garlic since then!

  2. Mindy September 6, 2010 at 1:35 pm #

    Wow Denee! I love love garlic, but don’t think I could stand THAT much of it either!

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