Recently I have been trying to recreate the pesto sauce, from one of my favorite Italian restaurants, in the North End of Boston. After many trials and tribulations I think I finally did it, or at least came close. This recipe for Italian Pesto Sauce is so good, you’ll be eating it by the spoonful… trust me. What I love about this recipe, is that it is so versatile and can be used on so many different things. It’s quick and easy to make, but most importantly, everyone loves it!
Pesto is great because it can be used in so many different ways. I use it as a pasta sauce, a topping on soup, spread on sandwiches or a pizza sauce. Not only is it great on anything, it freezes beautifully. Make a lot all at once, freeze it, then take out small amounts as needed. Try this if you can’t make it to the North End for dinner tonight. Buon appetito!
Ingredients:
1/2 bag baby spinach
1 c. packed fresh basil leaves
1 c. olive oil
1 c Romano cheese
2 garlic cloves
Salt to taste
1/2 cup pinenuts or walnuts.
Directions:
In food processor, chop garlic fine, add nuts and continue to chop. Add rest of ingredients and puree until well chopped but not smooth. Store in freezer until ready to use.
