Inspired by your typical Pesto, this nut and dairy-free version of the sauce can be used in vinaigrettes, added to warm vegetables, used as the perfect sauce on pasta or simply to marinate a chicken breast or fish. Any way you choose to use it, Pesto Sauce will add a huge burst of flavour!
basil pesto sauce
(Makes about 2 cups (500 mL))
what you’ll need:
- 1 bunch (about 4 stocks) fresh basil
- 1 bunch (about 10 pieces) fresh chives
- 1-1/2 cups (375 mL) Extra Virgin Olive Oil
- 4 cloves fresh garlic
- ¼ tsp (1 mL) sea salt
- ¼ tsp (1 mL) freshly ground black pepper
instructions:
In a blender combine basil, chives, olive oil, garlic and salt and pepper and puree until smooth. Pesto will be bright green and loose.
Use immediately or transfer to an air-tight container and refrigerate for up to one week. Enjoy!
chef jordan’s tips:
- Scallions substitute for chives well in this recipe.
- Pesto Sauce can be frozen in ice cube trays and then removed and stored in an air-tight container for up to 3 months.
