Light Pesto Sauce
Total Time
5 mins
Ingredients
- 2 cups of fresh basil leaves
- 1/4 cup of water
- 3 cloves of garlic
- 3 tablespoons of olive oil
- 2 tablespoons of nuts, I’ve used walnuts, almonds, and pine nuts- all have worked well
- Salt and pepper to taste
- Optional: 2 tablespoons of parmesan cheese
Instructions
-
In a food processor or blender, blend everything except salt and pepper. After having a smooth mix, add salt and pepper to taste.
Recipe Notes
The sauce can be stored for up to 1 week in the refrigerator, or can be frozen for up to 6 months.