Pesto Sauce

A good way to use up the fresh basil leaves in your garden… Or, substitute spinach, cilantro or sun-dried tomatoes.

2 cups washed fresh basil (or substitute)

3 cloves garlic, minced

½ cup pine nuts or walnuts (optional)

½ cup extra virgin olive oil

½ cup grated Parmesan cheese

Pulse basil, garlic and nuts in a blender. Blend in extra virgin olive oil until the mixture becomes a paste. Blend in cheese, unless you intend to freeze the sauce.

Serve over noodles, as a layer in a lasagna dish, or in a zucchini dish…

May be frozen for use this winter, in ice cube trays or a tight container. Thaw and blend in the cheese before using.