Our favorite no-cook sauce is easy to make and full of flavor. I'll show you how to make pesto sauce and how to store it. (I usually make big batches and freeze it for whenever I'll need it!)Makes 3-4 cups, depending upon how much oil you add in. (2-3 Tovolo trays worth)
Peel and cut the garlic into pieces. (This is just to help the process. It will be fully minced in the food processor.)
Add the cheese, cut into chunks, to the food processor, and process it until it becomes a coarse powder.
Add the garlic, nuts, basil, and some olive oil (in that order), and begin to process the ingredients. If you are using a regular blender or an immersion blender, you will probably need more oil to get things going. Process until all of the ingredients are well combined.
Taste the pesto for salt. I like to wait until it is made before adding the salt because the parmesan cheese is quite salty itself, and it's easy to add too much too quickly. Add salt to taste, and process the sauce until it reaches the desired texture.
Serve immediately, or freeze for later!
Nutrition facts based on using walnuts for the nuts.
Nutrition size is calculated for 1 ounce, which is one cube of the tovolo trays. We usually use 4 cubes for 3 people, so you may end up using more, especially if you like a lot of sauce on your pasta.