Most pesto sauces are very similar to make, but have variations in the ingredients. In January, I showed an Arugula Pesto.
1 Bunch Parsley, cut into thirds
4 Cloves Garlic, sliced into quarters
1/2 Cup Pine Nuts
2 Tablespoons Nutritional Yeast
Juice of 1 Lemon
Salt and Pepper to taste
|Before adding the oil|
Place all ingredients except the oil in a food processor fitted with a steel cutting blade. Process to combine. Slowly add the oil through the feed tube while the processor is running. The amount of oil will depend on your use. For a pasta sauce, the pesto should be thick. To use as a pizza sauce or sandwich spread it will need to be creamy. Makes enough for 2 pizzas.
Goes will with pizza.
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