We always have this IC Friendly Pesto Sauce on hand. It's great on pizza, pasta and even lasagna. Make it ahead of time and you'll always be able to put together a quick and delicious lunch or dinner.

We use this Pesto Sauce in several of our IC Friendly recipes.   Great as a pizza sauce, pasta sauce and more!  I make it in big batches because it will store in the freezer for up to six months.  Whenever I need some, it quickly thaws out and is ready to use in just a few minutes.

This is one sauce you'll want to have on hand at all times.  When you just want a quick lunch or dinner, use this sauce to make our IC Friendly Sourdough Bread Pesto Pizza.

Ingredients:

4 cups fresh basil leaves (about 2 large bunches) NEED NOT DRY THEM

1/3 cup packed fresh chopped parsley need not dry them

1/2 cup olive oil (or try using garlic infused olive oil if you are slightly bothered by fresh garlic and omit garlic cloves below)

5 garlic cloves (optional)

1/3 cup lightly toasted pine nuts

1/4 cup grated parmesan cheese

1 1/2 teaspoons pink rock salt

1/2 teaspoons Lemon Oil or extract

1/4 teaspoon lemon zest

3-4 tbsp melted butter optional

Tiny pinch nutmeg

Small amountt of water

Toasting The Pine Nuts:

• Place the pine nuts in a roasting pan in a single layer.
• Place in a 400-degree oven and toss several times until nuts are light golden brown, about five to six minutes.

Directions:

• Combine first all ingredients except cheese in blender and blend until a paste forms.  You'll probably has to stop often to push the basil down to the bottom.
• Add cheeses and blend until smooth
• Salt to taste
• Separate into small freezer bags as it freezes well for up to 6 months.