Recipe: Traditional Pesto Sauce :: Easy Like A Sunday Morning

Recipe: Traditional Pesto Sauce :: Easy Like A Sunday Morning



Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.

I love Pesto. Simple as that, I just love it!

After deciding to use the word ‘traditional’ in the title I figured I better do a little digging with my handy-dandy google shovel…you know, just to make sure my idea of traditional pesto ingredients lined up with world view and it does! Yay!

Traditional Pesto Sauce

Pesto is a sauce originating in Genoa in the Liguria region of northern Italy and traditionally consists of crushed garlic, basil, and pine nuts blended with olive oil, Parmesan cheese and Fiore Sardo (cheese made from sheep’s milk)

Well, I guess my version varies slightly in the cheese department. No cheese made from sheep’s milk here and personally, I prefer Asiago Cheese to Parmesan.

Traditional Pesto Sauce

The first mention of recipe for pesto as it is known today, is from the book La Cuciniera Genovese written in 1863 by Giovanni Battista Ratto. Pesto did not become popular in North America until the 1980s and 1990s.

And there you have it, that’s your food history lesson for the day.

Now a couple more notes here and you’re good to go…as I mentioned, you can switch up the cheese, or if you want to make a Paleo or Vegan version, omit the cheese all together.

Special equipment: you will need a small chopper or food processor (I love my little KRUPS Mini Chopper {affiliate}), or if you wish to keep it truly traditional, you can crush all the ingredients in a mortar and pestle.

There are about a gazillion ways to use pesto sauce. Here are a few ideas…

  • Use pesto in place of tomato sauce on pasta, or on pizza.
  • Mix a little pesto with softened butter, or with mayo and spread it on a sandwich.
  • Stir a spoonful of pesto sauce into your soup, or just drizzle a bit on top as a garnish.
  • Add a little more oil to pesto sauce and use as a salad dressing.
  • Mix with softened butter to create a herb butter and brush on grilled chicken or fish.
  • Use as a baked potato topping.

 

Traditional Pesto Sauce

Prep Time: 5 minutes

Cook Time: 5 minutes

Traditional Pesto Sauce

Gluten Free | Grain Free | Sugar Free | Egg Free | Vegetarian | Dairy Free (option) | Vegan (option) | Paleo (option)

Ingredients

  • 1/4 Cup pine nuts
  • 1 bunch basil leaves (about 1 1/2 Cups packed)
  • 2 cloves garlic, minced
  • 1/4 Cup Asiago, or Parmesan, or Romano cheese, grated *** see notes for dairy free
  • 1/4 Cup olive oil

Instructions

  1. Toast the pine nuts: In a heavy bottom saucepan, spread the pine nuts out in a single layer. Heat on medium-high, stirring or shaking constantly for 4-5 minutes or until nuts become fragrant and lightly browned. Note: if you're crunched for time you can skip this step. I've made Pesto with raw pine nuts and it turned out fine.
  2. In a small chopper, or food processor, add pine nuts, basil, and garlic. Pulse until everything is evenly chopped. Add cheese (if using) and oil. Pulse until smooth.
  3. Use immediately, or keep refrigerated until ready to use.
  4. Pesto sauce freezes quite well.

Notes

If you want to make a Dairy Free, Paleo or Vegan version, omit the cheese all together.

http://www.foxinthekitchenblog.com/gluten-free/gf-egg-free/2014/05/recipe-traditional-pesto-sauce-easy-like-a-sunday-morning/

 

Enjoy!
laureen signature

 

To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here

 

Follow Laureen Fox’s board Real Food Recipes (Gluten Free) on Pinterest.

 

Why take Folic Acid? Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.

This post is linked to the following events:

Savoring Saturdays hosted by Raia’s Recipes

Making Monday hosted by Lori at A Bright and Beautiful Life

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Real Food Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife and Alison at Sassy Moms in the City

Fat Tuesday hosted by Jill at Real Food Forager

Simple Supper Tuesday hosted by Cindy at Hun… What’s For Dinner

Gluten Free & DIY Tuesdays hosted by Megan at Allergy Free Alaska and Jeanine at The Baking Beauties

Hearth and Soul Hop hosted by April at The 21st Century Housewife

Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Real Food Wednesday hosted by Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by Amber at The Tasty Alternative

Pennywise Platter Thursday hosted by Kimmi at The Nourishing Gourmet

Full Plate Thursday hosted by Miz Helen’s Country Cottage

Good Food Friday hosted by Shareba at In Search of Yummy-ness

Gluten Free Fridays hosted by Cindy at Vegetarian Mamma

If you enjoyed this post, please consider sharing it with others using the Pin It button at the top of the page, or any of the Social Media buttons below.

Thanks,
Laureen


 

Disclaimer: this post includes some affiliate links. If you order by clicking the links, the cost to you will be the same, but I may receive a small stipend for referring you. Thank you for supporting Fox in the Kitchen!

Copyright © foxinthekitchenblog.com

The following two tabs change content below.
Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.

Latest posts by Laureen Fox (see all)

Egg Free Gluten Free Grain-Free Quick & Easy Recipes Refined Sugar Free Vegetarian

One comment

Leave a Comment

Your email address will not be published. Required fields are marked *