Pesto Sauce

In addition to using as a sauce for pasta, this may be spread on broiled meats or chicken, added to soups for extra flavor, or used as a seasoning for salad dressing. A little may be combined with mayonnaise for a vegetable dip; or serve over steamed fresh vegetables or new potatoes.

Ingredients

• 2 cups fresh basil leaves, firmly packed (about 4 bunches of basil)
• 3 cloves garlic, minced
• 1/2 cup pine nuts
• 1 cup parsley (optional)
• 1/2 cup freshly-grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 to 1 cup olive oil

Instructions

1. Puree all ingredients in a blender or food processor. If a food processor is used, as little oil as possible should be used — no more than 1/2 cup.
2. Put sauce into jars, pour a light film of oil on top, and cover with lids. Leave a small space between the top of the oil and the lids if the jars are to be frozen.
3. Refrigerate up to 2 months, or freeze up to 1 year.
4. Serve with lightly buttered, freshly cooked pasta.