Pesto Sauce

Ingredients

  • 2 cups fresh basil leaves, packed (can sub half with baby spinach)

  • 1/2 cup freshly grated Romano or Parmesan cheese (about 2 ounces)

  • 1/2 cup extra virgin olive oil

  • 1/3 cup pine nuts (can sub chopped walnuts)

  • 3 cloves garlic, minced (about 1 tablespoon)

  • 1/4 tsp salt

  • 1/8 tsp ground black pepper


Instructions

  1. Pulse pine nuts and garlic in processor

  2. Add basil and pulse until well chopped

  3. Add cheese and pulse until mixed - scrape sides with spatula

  4. With processor running slowly, add oil slowly

  5. Add seasoning and toss with pasta to serve

Creamy Pesto Sauce

Ingredients

  • 8 tbsp unsalted butter

  • 1/2 cup heavy cream

  • 1/4 cup pesto

  • 1 tsp lemon zest

  • 1/4 cup grated Parmesan

  • 2 tbsp chopped parsley

  • Lemon juice

  • Salt

Instructions

  1. Melt butter, add cream and whisk together

  2. Add pesto and lemon zest - cook for a couple minutes without boiling

  3. Add cheese and parsley. Combine until melted and serve

  4. Squeeze lemon juice over top