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Parmesan Pesto Sauce

Yields1 ServingPrep Time10 minsTotal Time10 mins

Pesto is so multi-versatile and not one has to goto waste. I love to use my Parmesan Pesto as a spread on my Bell Family Fried Tomato Sandwich and in my ground beef mix for burgers. It's great with or without the garlic and pine nuts!

 ½ cup Extra-Virgin Olive Oil
 1 cup Fresh Basil Leaves
 ½ cup Parmesan Cheese, Grated
 1 tbsp McCormick Italian Seasoning Grinder Spice
 1 dash Granulated Sugar
1

Do Ahead: Pesto can be made 1 day ahead. Top with a layer of olive oil to prevent browning. Cover with plastic wrap, pressing directly onto surface, and chill.

I love pesto, with or without garlic. This particular recipe does not include the traditional pine nuts or garlic cloves. But by all means, add them to taste;)

2

Using a food processor that won't blow a circuit in your Airstream or RV, pulse cheese, garlic and Italian seasoning for about 1 minute. Add basil leaves and place the top back on. Then with the food processor still running, add oil in a slow and steady stream until pesto is mostly smooth for another minute. Add a dash or two of the sugar. Pulse for another 30 seconds and voila. Spread it, dip it, love it!

My Tomato Sandwich Recipe is gloriously simple and arguably the original zucchini pizza and so easy! This Summer Cast Iron treat can be enjoyed hot or cold.