Pestâ (meaning to pound or to crush) sauce originating form Genoa, Italy is an herbaceous, nutty & salty sauce that's the perfect easy pairing for for paninis, pizzas, or pastas alike.
Author:
lollygag
Ingredients
1/2 Cup Fresh Basil- cleanse and stems removed
1/2 Cup Fresh grated Parmesan cheese
1/2 Cup Premium extra virgin olive oil (see notes)
1/2 Cup of Pine nuts
2-3 Large garlic cloves-Peeled & trimmed
1/4 Tsp. Sea salt
Dash of pepper
Directions
First, start by lightly toasting your pine nuts in a small pan that's lightly coated with cooking spray over low heat.
Toast until light golden brown, being careful not to burn them, for about 1-2 minutes.
Then, remove the pine nuts from the heat and pour them into a food processor with the basil, garlic, Parmesan cheese, and salt.
Pulse until a gritty paste begins to form.
Then, slowly pour the olive oil into the processor while on low speed until combined and a smoother sauce has formed.
Recipe Note
* You can also try premium flavored olive oils, like citrus or basil flavored oils.
* If you can't find fresh basil or pine nuts, you can try subbing with fresh Italian Parsley and Marjoram and walnuts instead- this is how the Roman version of this sauce originated.
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