RECIPE: PESTO SAUCE

I received this recipe years ago from my good friend, Sarah D. It's been a while since I've made it, but I hauled it out over the weekend remembering how yummy it is and purchased the ingredients to make it again. There are so many things you can do with Pesto. Sarah's ideas are:

1) Toss with hot cooked pasta (can add chicken strips, diced tomato, torn spinach, Parmesan cheese and toasted pine nuts)
2) Spread on pizza crust instead of sauce and top with cheese, tomatoes, grilled chicken, etc.
3) Spread on BLT sandwiches with melted Swiss cheese or on grilled cheese with tomatoes
4) Spread on cold wraps (such as tortilla, grilled chicken, cheese and spinach)
5) Can mix with butter for pesto butter for rolls, etc. or with mayo to use as a sandwich topping or as a creamy pesto sauce for a cold pasta salad.

INGREDIENTS

1 c. firmly packed fresh basil leaves
1/2 c. firmly packed fresh parsley (stems removed) or torn fresh spinach
1/2 c. grated Parmesan or Romano cheese
1/4 c. pine nuts, walnuts, or almonds (opt. toast them first)
1 small clove garlic, quartered
1/2 t. salt
1/2 t. pepper
1/4 c. olive or cooking oil

1) In food processor or blender, combine all ingredients except oil. Blend until a paste forms (scraping sides a few times.)
2) With the machine running slowly, gradually add oil and blend until the consistency of soft butter.
3) Can refrigerate 2 days or freeze up to 3 months in airtight container.

NOTE: For Spinach Pesto, substitute spinach for basil and parsley and add 1 t. dried basil.