A little pesto has a lot of flavor, so for a simple side dish, plan on using about 1/4 cup of pesto tossed with 4 ounces dried or 8 ounces fresh pasta, cooked and drained.
Adding Ingredients
Pour oil over the other pesto ingredients. The work bowl of the food processor should be fitted with the metal blade.
Finishing Sauce
Process with a few on/off pulses until a purée forms. Scrape down the sides of the work bowl a few times between pulses to blend.
Storing Sauce
Spoon 1/4-cup portions into small freezer or refrigerator containers. Before securing the lid, cover the pesto surface with plastic wrap to prevent browning. The sauce will keep, frozen, for up to 1 year.