Summer Fresh Pesto Sauce

Summer Fresh Pesto Sauce


Ingredients:
4 c. loosely packed fresh basil leaves
4 large garlic cloves
1/2 c. walnuts or pine nuts, lightly toasted
3/4 c. loosely packed fresh Italian parsley
1 c. extra-virgin, expeller-expressed olive oil
3/4 c. freshly grated Parmesan cheese (3 oz.)
1/2 t. real sea salt or Redmond Real salt
1/4 t. freshly ground black pepper

Directions: 
1. In a blender or food processor fitted with a metal blade, combine basil, garlic, nuts and parsley. Process with on/off motions until mixture is coarsely chopped. 

2. With processor running, add olive oil in a thin stream. 

3. Stop machine; add Parmesan cheese, salt and pepper. 

4. Process until as smooth as possible; add more salt if desired to taste. 

5. Pour pesto into a container with a tight-fitting lid; cover tightly. 

6.Refrigerate 2 to 3 days or freeze up to 4 months. 

7. Thaw in the refrigerator or at room temperature. 

Makes about 2 cups.

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Sharon Kaufman
Jesus Christ has been my Savior for 44 years. Robert, the wonderful man that God provided to love me has been my husband for 42 of those years. We have four children, all grown, several with children of their own. Of course that means that we have grandchildren - 10 to be exact, and three great granddaughters. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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