A few Christmases ago my parents gifted my hubby a giant cookbook called “Get Saucy”. I’m sure they considered bestowing it upon me but I think that was the year I was asking for daschund corncob holders. Anyways, it was a terrific gift because we have discovered a lot of new favorite sauce recipes, including this pesto genovese, which is hands down one of the best pesto sauces ever. With that type of proclamation you just have to give it a try, right?
Adapted from: Get Saucy
Makes about 1 cup
Will keep, tightly covered, in the refrigerator for up to 4 days.
¼ cup pine nuts
2 cups loosely packed fresh basil leaves, torn
2 tablespoons tightly packed fresh Italian parsley leaves
2 garlic cloves, coarsely chopped
½ cup extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
2 tablespoons freshly grated Percorino Romano cheese
1 tablespoon of unsalted butter, softened
salt and freshly ground pepper
Toast pine nuts in a small, dry skillet over medium heat, stirring or shaking frequently until golden, 3 to 4 minutes. Transfer immediately to a plate and let cool.
Combine the basil, parsley, garlic, and pine nuts in a food processor or blender and pulse until finely chopped. With the machine running, add the oil in a thin stream and process until smooth. Add the cheeses and butter and process again until smooth. Season with salt and pepper.
Pesto can be a versatile ingredient in all kinds of dishes such as sandwiches, pizza, and cold salads. We used it on some pan-seared chicken mixed in with mushrooms and bow tie pasta. YUM! Now go get your pesto on!