Traditional pesto sauce recipes specify pine nuts, but you can also use almonds or walnuts. There are many ways to use pesto sauce besides serving it on pasta. Add it to soups for extra flavor or spread it on pizza dough and top with olives, sun-dried tomatoes, pine nuts and Mozzarella cheese. Try tossing pesto sauce with cubed chicken or with some cutup cooked potatoes. Pesto sauce freezes well, so when late summer brings a bumper crop of basil, make plenty of pesto sauce for the freezer to use all winter.
Wash and dry the herbs. Peel the garlic. Place everything but the olive oil in the food processor bowl with the steel knife in place.
Process with on/off pulses until all the ingredients are finely minced. You will have to stop several times to scrape down the sides of the bowl.
Slowly add the oil through the tube, continuing to process as you do so. Stop and scrape the sides of the bowl with a rubber spatula occasionally.
Process until pesto becomes thick and smooth. Freeze or refrigerate in air tight plastic containers.
Whenever you use pesto, be sure to dilute it with a tablespoon or two of the pasta cooking water for best results.