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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.