{"id":2703,"date":"2021-09-14T09:46:08","date_gmt":"2021-09-14T01:46:08","guid":{"rendered":"https:\/\/www.marga.org\/foodblog\/?p=2703"},"modified":"2021-09-14T09:46:10","modified_gmt":"2021-09-14T01:46:10","slug":"creamy-pesto-sauce-recipe","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2021\/09\/creamy-pesto-sauce-recipe\/","title":{"rendered":"Creamy Pesto Sauce Recipe"},"content":{"rendered":"\n<p>My basil has been incredible this year &#8211; at least the one I keep by my kitchen window.  It started from a small pot I got at the supermarket in the spring and since then it&#8217;s grown, grown and grown.  It&#8217;s done significantly better than the basil we&#8217;re keeping on a pot inside.<br><br>And what better to do with basil than to make creamy pesto? The recipe below is very basic but it works.  You may need to use less Parmesan-Romano cheese if you use a high quality one &#8211; I just went with a pre-shredded supermarket brand because it&#8217;s cheap and easy.  I used walnuts, as I already had them, and they&#8217;re far cheaper than pine nuts &#8211; but, of course, pine nuts are tastier and more traditional.<br><br>If you are looking for a vegan version, try <a href=\"https:\/\/www.marga.org\/foodblog\/2020\/11\/pasta-with-creamy-pesto-sauce\/\">this one<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Creamy Pesto Sauce<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2 cups basil leaves<\/li><li>5 garlic cloves, 3 whole and 2 minced<\/li><li>3\/4 cup grated Parmesan-Romano cheese<\/li><li>1\/2 cup olive oil plus more for saut\u00e9ing<\/li><li>1\/4 cup pine nuts or walnuts<\/li><li>salt &amp; pepper to taste<\/li><li>1\/2 cup heavy cream<\/li><\/ul>\n\n\n\n<p>Using an electric food processor, puree the basil leaves, whole garlic cloves, Parmesan cheese, olive oil, pine nuts and salt and pepper.<\/p>\n\n\n\n<p>Heat the olive oil over medium-low heat in a small saucepan.  Add the chopped garlic and saute\u00e9 for 30 seconds.  Add the pesto sauce and saute\u00e9 for another 30 seconds.  Add the cream and cook, stirring, for a couple of minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My basil has been incredible this year &#8211; at least the one I keep by my kitchen window. It started from a small pot I got at the supermarket in the spring and since then it&#8217;s grown, grown and grown. It&#8217;s done significantly better than the basil we&#8217;re keeping on a pot inside. And what [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[491,91,412,359],"class_list":["post-2703","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-basil","tag-pasta-sauce","tag-pesto","tag-vegetarian","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/2703","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=2703"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/2703\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=2703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=2703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=2703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}