Does anyone have a special pesto sauce recipe to share?
Well, it’s not really pesto without nuts and cheese. But you can make a fine basil-based sauce anyway. Try this: 1 large bunch basil leaves, chopped 1/4 cup olive oil 1 clove garlic, crushed 1/2 tsp salt Put it in a food processor, and grind until it’s a paste. You’ll probably have to scrape it down a few times. That’s a basic basil sauce, which keeps nicely for a few days, or weeks in the freezer. If you have brewer’s yeast or marmite, add 1/2 teaspoon. That’ll make up for some of the savory taste of the nuts and cheese. Or try this, to turn it into a pasta sauce. Start by cooking pasta, and saving 1/2 cup of the pasta water. Take 4 tbsp butter. Put it in a stainless steel pan over medium-low it. You need it to be a steel pan so that we can see the bottom clearly. Swirl the pan occasionally. We’re looking to turn the butter brown. That “beurre noisette” has a nutty taste. It’ll take about 5 minutes. Use gentle heat and swirl so it doesn’t burn. Add 4 tbsp of your basil and stir. Add i
