I love basil! The aroma just shouts summer to me. I have two sweet basil plants that have become very overgrown and a bit leggy lately, so time for a trim. What to do with all the basil leaves? Why make pesto sauce of course. Pesto is very simple and versatile to make.

Gluten-Free Pesto Sauce

Ingredients

• 1 1/2 cups basil leaves (packed tightly)
• 1 to 2 cloves of garlic, minced (use more if you love garlic)
• 1/4 cup virgin olive oil
• 1/4 to 1/2 cup grated parmesan cheese
• 1/4 cup crushed walnuts or pine nuts (optional)
• 1 tablespoon lemon juice
• 1 tablespoon melted butter
• pepper to taste (I love pepper so I use 1/2 teaspoon)

Directions

1. Gather all your ingredients.
2. Put the ingredients in a food processor and pulse until well mixed.
3. Taste and add more pepper or lemon juice as needed.
4. Can use right away or store in the fridge in an airtight container for a week.

I usually can't find pine nuts, so I will use walnuts. If you don't like nuts or have an allergy just omit the nuts. The sauce may be a bit thinner, but tastes fine. Pesto is made differently between households, so feel free to experiment.

Did you know that there are more than 60 varieties of basil! Wow!! Basil is my favorite herb. I use it on pizza, in salads, pasta, casseroles and soups. How do you use your basil?

Pesto is a great sauce. I use a couple of tablespoons in hot pasta or in a rice casserole. Do you have a favourite pesto ingredient?

If you are looking for other sauces here is a link to my Bang Bang Sauce recipe.

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns.