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.
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?