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Pesto Sauce
September 17, 2005

I have loved pesto since I was three and stole a bowl of it off the kitchen table. As long as there is a nut, basil, olive oil, garlic, parmesan cheese and a bit of lemon, it is to die for. The different nuts make whole different tastes, personally, I use walnut because they are so much cheaper. Roasting any nut first in a dry skillet makes the taste even better. I also like to subsitute argula for the basil, and asiago cheese on occasion for a different taste. Lemon basil is good, but sweet basil is the herb leaf that is typically used in pesto sauces. You can make this with less oil, too, and make it a bit better for you- but the extra oil makes it that much smoother. Thanks for the good recipe, Sara.

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