Poor Man's Pesto Sauce
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Makes 1.5 cups of Pesto Sauce. You can adjust the olive oil amount based on your thickness desire or once you make a dish requiring pesto, you can add a little cream, oil or maybe pasta water to thin out your sauce.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Category: Condiment/Sauce
Ingredients
Scale
- 2.5 oz. fresh basil, (About 1 1/2 cups stuffed) stems removed
- 1/2 cup sunflower seed kernels, lightly toasted (unsalted if you can find it)
- 1/2 cup shredded Asiago cheese, tightly packed (you can of course use Parmesan if you prefer)
- 2 garlic cloves, roughly chopped or smashed
- 1/2 tsp ground sea salt
- 1/4 tsp ground black pepper
- 1/2 cup extra virgin olive oil (adjust to your liking for consistency)
Instructions
- Add all ingredients except olive oil to food processor (my preference) or blender.
- Give the ingredients a few pulses to start breaking up everything.
- Slowly pulse in olive oil about a Tbsp at a time till all oil is in and continue pulsing to desired consistency.
- You can adjust the consistency here with more oil if needed, taste and adjust salt and pepper also to your liking.
- Enjoy immediately or chill in fridge. The longer it sits in the fridge, the better the flavors will meld.
Notes
Use immediately or store in fridge 3 days or freeze extra in ice cube trays or small baggies for future use.[br]To use in cooking from frozen, place frozen unopened baggie in cool water for a while to start thawing or warm a frozen cube in microwave for just a few seconds at a time.[br]For pasta, mix thawed pesto into warm cooked pasta, add a little extra oil, cooked pasta water, milk or cream if wanting a creamier taste.
Find it online: https://wholemadeliving.com/pesto-sauce/
