Hi guys! There have been tweaks here and there but as a whole, the blog update is still in progress, please bear with me. In the meantime, I thought to put up this recipe post to immortalize a simple but versatile homemade sauce that should be a staple in anyone’s kitchen- Pesto Sauce.
Pesto is made traditionally with pine nuts, while they can be hard to find* on this side of the planet, you can easily substitute pine nuts with cashew nuts, which is happily readily available most anywhere in this country. Since I already had me some pine nuts bought from a recent trip to Taipei, I had my mind set on making Pesto when I got some free time.
And free time there was last Monday, election day for us Pinoy folks aka a non-working holiday, so I set out to make some homemade Pesto sauce. Here’s what you’ll need if you want to make your own-
2 cups of fresh basil leaves
2/3 cup EVOO
1/2 cup Parmesan cheese
1/4 cup pine nuts (or cashew nuts)
4 cloves of garlic
Salt & pepper
In a food processor, dump in the basil leaves, pine nuts, garlic, Parmesan cheese and blend until creamy. Add salt and pepper to taste. Lastly, add EVOO to the mixture and your Pesto sauce is done.
That’s how easy it is. It took me about half an hour to finish and I had enough pesto sauce for dinner for two that night plus some more for future use. If stored properly, it should keep for about a week or so. For dinner that night, I boiled spaghetti noodles, mixed in some of the pesto sauce, and topped it with boiled pepper chicken. My official taste tester/husband was pretty happy.
*Recently, I found pine nuts for sale per gram in a Rustan’s supermarket.
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