When most people cook with sauces, the dish usually consists of either a tomato-based red sauce or a jar of Alfredo. I don’t blame ’em. They are the easiest options and have become familiar over the years. One thing many people do not know is that you can make your own sauces at home that branch out FAR beyond white and red. Surprisingly, there is more to cooking with sauces than buying Ragu®.
One huge thing I have learned on my culinary journey thus far is that you have to have some easy and delicious go-to “sauce” recipes in your back pocket. If not, you will be tempted to purchase a jar of unhealthy, preservative-filled goop that tastes sub-par. Back before I started dabbling with other sauces, I had this fear that I would need to spend hours in the kitchen boiling dozens of tomatoes only to get 1 oz of homemade sauce. THAT IS NOT TRUE. Maybe with canning, yes, but homemade tomato sauce for a delicious spaghetti meal can be made on the spot. This also goes for other dressings that can be used with pasta dishes.
I used to think that I would forever be eating pasta with some sort of red sauce. Since I absolutely despise Alfredo sauce (at least the canned stuff), I didn’t think I had any other options. It wasn’t until I started cooking that I understood what a “sauce” really was. To me, a sauce is something that acts as a dressing to enhance the texture or flavor of a food item. For example, with spaghetti and meatballs, the sauce is the main component. Dump a jar of pasta sauce on there and BOOM. You have yourself a nice meal! In other instances, vegetables such as cauliflower and butternut squash can be pureed and combined to create a sauce that adds so much more to a similar dish. Since learning this concept, it became apparent that any type of liquid and spice combination can become a “sauce” with the right touch.
Pesto is one of those fancy spreads that intimidates people. Most people imagine an Italian baguette with some mozzarella and a few slices of tomatoes (seriously though, please use this recipe and make yourself a caprese panini). While I do not claim to be a pesto expert, it can easily be described as just a bunch of green leaves blended together with olive oil to make things taste good. Hmm… Doesn’t that sound like it could be used as a sauce?? The answer is YES.
I have made a few different batches of my own homemade pesto and this seems to be my favorite! I have used it most recently as a sauce for my Basil Pesto Shrimp and Pasta Skillet meal (coming soon!). If using it for another pasta recipe, just add a little extra olive oil or lemon juice to thin the pesto out like a dressing. It will coat over the pasta better this way, and your stash will last much longer. As mentioned above, you can also use leftover pesto as a spread on a sandwich, a dipping sauce for bread, or baste it on your favorite seafood for a flavorful, Italian experience!
Buon appetito!
♥
5-Minute Basil Pesto – Nut Free and Whole30 Approved!
Notes
If using the pesto as a sauce for pasta, coat pasta in olive oil first and add desired amount of pesto. It will create a sauce-like consistency and the pesto will last longer.
***Keep pesto in the fridge after blending. I have had pesto keep for over a month in a sealed jar. Storage time varies per fridge temp and container. Check before using if it has been longer than 2 weeks.
Ingredients
- 4-5 cups spinach
- 1 cup fresh whole basil OR 1/2 cup dried chopped basil
- 1 Tbs garlic powder
- 1 tsp black pepper
- 1/2 tsp sea salt
- 1/4 cup extra virgin olive oil
- 1/2 juice of a lemon
- optional 1/4 cup walnuts
Instructions
- Place all ingredients in a blender or food processor and pulverize until there are no large pieces of spinach or basil left.
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!