Name: Pesto Sauce
Prep time: 5 min
Total time: 65 min
Ingredients: 2 cloves garlic; 2/3 cup extra virgin olive oil; 1/2 cup pine nuts ( (cashew can be substituted)); 1 cup fresh basil; 1/4 cup grated parmesian ((use non dairy cheese for vegan option)); salt and pepper to taste; 1 bunch asparagus ((choose a bunch that is not too thick)); 1 lb pasta ((spagetti or linguini is best)); 1 tomato, sliced ( (optional for creating a spread for a sandwich)); 2-12 slices bread, whole wheat, or Italian are good options ((depends on # of sandwiches)); 2 slices prosciutto ( (optional for creating a spread for a sandwich)); 1 slice provolone cheese ( (optional for creating a spread for a sandwich))

Pesto is incredibly versatile beyond just pasta. It makes a fantastic spread for sandwiches, wraps, or even burgers, adding a burst of herby freshness. As a dressing, it can be thinned with a bit of olive oil or lemon juice and drizzled over salads or roasted vegetables. It also works great as a marinade for meats like chicken or seafood, or as a flavorful addition to soups and grain bowls.

When my son was little, he was one of those kids who only ate hot dogs and mac and cheese. I was starting to worry, especially because he refused tomato sauce. One day, I was making pesto since he was okay with oil and parsley (he called it “lagia logio”) and didn’t mind that. On a whim, I decided to throw some asparagus into the food processor as well. To my surprise, he loved it! It was years before I told him what was actually in it. He still enjoys it today, and I’ve found that even people who think they don’t like vegetables love it too. Give it a try—you might be surprised!

Pesto Sauce

Pesto in one of those wonderful things that is often thought to go with pasta. And it is delicious that way; but it can also be used as a dressing or spread on sandwiches. My version includes asparagus: adding asparagus not only enhances the nutritional profile with vitamins and fiber but also gives it a unique, fresh flavor and creamy texture. It's a brilliant way to boost both the flavor and thickness without adding extra calories.

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Prep Time 5

Refrigerator Time 1

Total Time 1 5

Course Appetizer, Dinner, Lunch, Main Course

Cuisine American, Italian

Servings 4 for pasta

Equipment

1 mini food processor

Ingredients

Pesto Sauce

2 cloves garlic
2/3 cup extra virgin olive oil
1/2 cup pine nuts (cashew can be substituted)
1 cup fresh basil
1/4 cup grated parmesian (use non dairy cheese for vegan option)
salt and pepper to taste
1 bunch asparagus (choose a bunch that is not too thick)

Accompaniments

1 lb pasta (spagetti or linguini is best)
1 tomato, sliced (optional for creating a spread for a sandwich)
2-12 slices bread, whole wheat, or Italian are good options (depends on # of sandwiches)
2 slices prosciutto (optional for creating a spread for a sandwich)
1 slice provolone cheese (optional for creating a spread for a sandwich)

Instructions

Creating the Pesto

Place garlic in food processor till minced. Add basil. Blend for no more than 1 minute. Add oil, nuts, and parmesan cheese till blended. Add asparagus till blended. And salt and pepper to taste, blend. Let chill in the refrigerator for no less than one hour or overnight if making ahead of time.

Making Pasta de Pesto

Cook the pasta according to package directions. When done poor/spoon the pesto over and pasta. Using a tong, blend. Garnish with extra basil leaves and parmesan if desired.

Using as a Spread

Spread the pesto on both sides of the bread. Add tomato, prosciutto and provolone. Add lettuce or extra basil if desired.

Notes

If you have a loved one that is alergic to fresh garlic: roast the garlic prior to putting in the food processor at 300 degrees for 10 minutes. Please see: Fresh Versus Powdered Garlic: What is best?

Keyword Dinner, Dippings, Lunch, Pasta, Vegan, Vegetarian

Pesto Sauce