How to Make Pesto Sauce

For the basic pesto sauce:

- 2 cups fresh basil leaves, packed

- 1/2 cup pine nuts

- 1/2 cup grated Parmesan cheese

- 2 cloves garlic, minced

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1/2 cup extra virgin olive oil

Optional add-ins:

- 1/4 cup sun-dried tomatoes, chopped

- 1/4 cup Kalamata olives, pitted and chopped

- 1/4 cup roasted red peppers, chopped

- 1 tablespoon lemon juice

Instructions:

1. Prep the Basil: Wash and thoroughly dry the basil leaves to remove any excess water. Pat them dry with a clean kitchen towel or use a salad spinner.

2. Process in a Food Processor: Place the basil, pine nuts, Parmesan cheese, garlic, salt, and pepper in a food processor. Pulse a few times until the ingredients are finely chopped but not completely pulverized.

3. Add Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth, creamy consistency.

4. Taste and Adjust: Taste the pesto and adjust the seasoning if necessary. Add more salt, pepper, or Parmesan cheese to your liking.

5. Optional Add-Ins: If desired, add any optional ingredients such as sun-dried tomatoes, olives, roasted red peppers, or lemon juice. Pulse the food processor a few more times to combine.

6. Transfer to a Jar: Transfer the pesto sauce to a clean glass jar or airtight container. Top the pesto with a thin layer of olive oil to help preserve it.

7. Refrigerate or Freeze: Store the pesto sauce in the refrigerator for up to 5 days or freeze it for longer storage. When freezing, it's best to portion the pesto into small containers or ice cube trays for easy use.

Enjoy your homemade pesto sauce with pasta, pizza, sandwiches, or as a dip for bread and veggies!