Sauce du Jour Classic Pesto
  • Servings: Makes about 1 1/2 cups
  • 1 cup wine – for the cook
  • 3 garlic cloves
  • 4 cup fresh basil leaves, packed
  • 1/2 cup Pine nuts, toasted if have the extra time
  • 1 cup grated Parmesan Cheese
  • 1/2 cup Olive oil *
  • 1/2 - 1 teaspoon Salt
  • 1-2 teaspoons Lemon juice
  1. Whiz garlic cloves in food processor, about 5 seconds. Add basil and process until basil is minced. Scrape down the sides.
  2. Add pine nuts and Parmesan cheese and process again. With processor running, drizzle olive oil* in, in a steady stream.
  3. Taste before adding salt because the salt in the Parmesan cheese may be sufficient.
  4. Add 1 teaspoon of the lemon juice, pulse once more and adjust to desired taste. (Depending on the size and bite of the garlic you may want to add the other teaspoon of lemon juice to cut it.)
  5. * If you like your pesto more wet (oily), increase the olive oil by 1/4 cup
From the Sauce du Jour Kitchen For the Pasta Cooking Class - 105 This is a classic basil pesto but made how I like it. Not all (in fact most don't) recipes call for lemon juice, but I like just a little splash in mine. It cuts the bite of garlic and helps to keep it a little more fresh and green. If I have time I toast the pine nuts for even a little more flavor. (Photo: