1 Cup Joelle Olive Oil (I use Mission/Manzanillo Blend)
1+ Cup well rinsed fresh Basil leaves
5 garlic cloves (more or less depending on size and taste.)
½ Cup grated Parmesan cheese (you grate, not the kind in the jar.)
1/4 Cup Raw Pignolias (pine nuts) Trader Joe’s are good
I do this in a blender….first in goes the olive oil, then all the other ingredients. Blend until all are pretty well chopped up and mixed. The mixture will be very green and you will see small flecks of greens leaves throughout.
This sauce is not cooked and is very pungent, spicy, and garlicky. Yum
Any kind of pasta can be used but we like our Luciana Mosconi Pasta.
Dish is served with pignolias and grated cheese on top.
Left over sauce can be frozen…some use ice cube trays to freeze it in then you just take out what you need for the next Pesto Sauce meal.
I served this dressing on a lovely (Shepherd’s/Carpinteria) green salad for a holiday party and the salad was a rave. So I decided to share with others.
1 generous Tablespoon any kind of mustard (French’s, Dijon, etc.)
1 generous Tablespoon honey (I use San Marcos Farms honey. A Santa Barbara company that sells at Farmer’s Markets and has beautiful unprocessed honey.)
¼ cup Joёlle Extra Virgin Olive Oil. (I use the Late Harvest Manzanillo which gives the dressing a bit of a kick.)
Dash garlic salt
Dash coarsely ground pepper
Combine all in a jar and shake until well mixed.
For every ¼C olive oil, 1 generous T each of honey and mustard so that when you are at ¾C you will have closer to 4Ts each of honey and mustard. You want this dressing to be sweet and thickish. And use more or less honey or mustard depending on how sweet you like it.
Butter / Margarine to Olive Oil
1 teaspoon = 3/4 teaspoon
1 Tablespoon = 2 1/4 teaspoons
2 Tablespoons = 1 1/2 Tablespoons
1/4 Cup = 3 Tablespoons
1/3 Cup = 1/4 Cup
1/2 Cup = 1/4 Cup + 2 Tablespoons
2/3 Cup = 1/2 Cup
3/4 Cup = 1/2 Cup + 1 Tablespoon
1 Cup = 3/4 Cup