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Sometimes we enjoy taking The Spice House out to farmer's markets and food festival events. The occasion usually calls for the vendors to have samples. One of the things we have the most fun with is our pesto seasoning. We make a huge 5 gallon stock pot filled with pesto to spread on fresh bread. No one believes us when we say that we did not use fresh basil! So save your basil plant for your Italian sauces and salads and mix up this incredibly simple, and super tasty pesto. It will cost you half the price of those premade fancy store bought bottles and you can still say you made it yourself!
1 cup pesto sauce
In blender, pulse 1 cup blend and 1/3 cup nuts until nuts are finely ground. While pine nuts (pignolias) are what is authentically used, my husband greats prefers walnuts, or you can use almonds. Add 1/3 cup warm water, mix with a spoon: cover and let stand about 10 minutes. Add 1/2 cup olive oil and blend to your desired consistency...from a thick paste to a thinner sauce. Serve over hot, freshly-cooked pasta. Left thick, this paste also makes a wonderful sandwich spread which is much lover in fat than mayonnaise. For a delicious, filling lunch, try a toasted sandwich made with hearty slices of Italian bread, pesto spred, sliced beefsteak tomatoes and fresh mozarella cheese.
This recipe was provided by The Spice House.