Classic Basil Pesto Sauce
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- ½ cup extra-virgin olive oil
- ½ teaspoon salt
- 4 cloves garlic, peeled
- 1 cup basil leaves
- ½ cup flat leaf parsley
- ½ cup ground Parmesan
Combine all ingredients in the bowl of a food processor and pulse until mostly smooth and slightly chunky. Serve with meatballs, pasta, roasted vegetables, or seared steaks.