Not so much as a sauce but as a sauce additive.
40 grams of Fresh Basil leaves
40 grams of peeled fresh Garlic cloves
80 grams of Pine nuts (toasted and browned in a dry pan just before using)
80 grams of good olive oil (not the cheap stuff - gotta taste good)
The weight is key - doing it by volume doesn't work, or i suppose it would if i had bothered to measure but getting a volume on fresh herbs is tough.
Stick the first three in a food processor. Then the pine nuts and finally the oil. Scraping the sides down as needed, processing until smooth.
Put the pesto into an Ice Cube tray and freeze overnight.
Yes there is no cheese. I add this to alfredo sauce, or a tomato sauce instead of using dried basil. Covers the bases and tastes amazing.
Add 40-80 grams of fresh grated block Parmesan cheese if you are making a pesto sauce to stand alone.
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