Fresh Pesto Sauce

Makes 1½ cups

Summer is the ultimate season many things,  garlicky pesto sauce not least among them.  Fresh basil in abundance practically begs to be blended into this bold and vibrant treat.  It needn’t be complicated either, the ingredients list is short.

This version is lower in calories than most, since I like to keep the oil to a minimum and skip the cheese.  No one will miss either one.   I suggest maki enough to last you several rounds, which you can use during the week to whip up a pasta dish, a quinoa salad or a white bean and veggie stir fry in just minutes, then freeze the remainder  in small containers for use well after the season ends.

Try spreading it on a whole-wheat baguette, top with sliced tomato, and pop in the oven at 350% for ten minutes for a mouth-watering treat!

Ingredients:

• 4 packed cups fresh basil leaves (organic if possible)
• 3 -4 cloves garlic
• 1-4  cup olive oil
• 1/2 cup pine nuts or walnuts
• ¼ cup water
• 1 teaspoon salt

Combine all ingredients in a blender or food processor.  If working with a blender, you may need to stop it intermittently and push the leaves down with a spatula before starting up again, to help pulverize them.  Once all ingredients are incorporated into a thick, even consistency, turn off the blender and spoon the pesto into a serving bowl and use it within a day or two, or freeze in airtight containers (labeled and dated) for up to 2 months.

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