Few aromas are better than an Italian sauce simmering on the back burner. Invest a little time in stirring up your own Italian tomato sauce, use some fresh tonight, and freeze the rest for the next meal.
Pine nuts are traditionally added to pesto, but you can substitute walnuts or almonds for this easy sauce. To bring out the full flavor of the nuts, toast them in a dry skillet before processing.
Keep this pesto on hand in the freezer so it's always ready when you need it.
Try this buttery sauce on fish, chicken, pork, pasta, or polenta.
When prosciutto, Italian for air-dried rather than smoked ham, isn't available, cook two extra slices of bacon instead. This rich and creamy pasta dish is as good or better than the popular restaurant version.
Bright and peppery cilantro and parsley are perfectly balanced by tangy white vinegar and rich, warm almonds in this creative twist on the traditional pesto. Almonds, like all nuts, are susceptible to rancidity due to their high fat content. For optimal shelf life, store almonds in a air-tight container in the freezer, for 3-6 months.
This pesto is flavored with dried tomatoes and basil. To create new flavors, try using different herbs, such as parsley or cilantro.