I need a very good pesto pasta sauce recipe?

Here's a bunch from my personal collection. Hope you see one you like.

ARTICHOKE LEMON PESTO

The idea for this recipe is from a pesto sold @ a local market, but this version contains much more basil. Increase the lemon peel & Parmesan, if desired.

1 (12-oz) pkg frozen artichoke hearts, thawed/rinsed/well-drained

1 c packed fresh basil leaves

1 lemon, grated peel & juice

1-2 cloves garlic, pressed

1/4 c grated Parmesan cheese

1/3 c olive oil

3-4 tbl water

Seasoned salt & garlic pepper to taste

In food processor w metal blade, combine all ingredients. Process until finely pureed but not smooth. Adjust seasonings to taste. Place in glass or plastic container, cover & chill until serving time. Makes about 1 1/2 c.

ARTICHOKE LEMON PESTO DIP

1 c Artichoke Lemon Pesto (recipe above)

1/4 c Mayonnaise

1/2 c + 1 tbl Parmesan Cheese

Preheat oven to 350. Mix together all ingredients except 1 tbl cheese until blended. Spoon into baking dish & sprinkle remaining cheese over top. Bake 30 mins or until cheese bakes into a golden crust. Serve w crackers.

SUN-DRIED TOMATO PESTO

1 1/2 c drained oil-packed sun-dried tomatoes

1/3 c grated Parmesan OR Romano cheese OR a combination of the two

1/2 c packed fresh basil leaves

3 tbl toasted pine nuts OR blanched slivered toasted almonds

1 clove garlic, chopped

1 shallot, chopped

1/4 c olive oil

Salt & pepper

In food processor w metal blade, combine sun-dried tomatoes, cheese, basil, nuts, garlic & shallot & process until chopped. Add oil & process until mixture is finely pureed, but still has some texture. Add salt & pepper to taste. Cover & chill until serving. Makes about 1 1/2 c.

BASIL PESTO

2 c packed fresh basil leaves

3 tbl pine nuts, walnuts OR pistachios

2 lg cloves garlic, peeled

1/4 c olive oil

3 tbl freshly grated Parmigiano-reggiano cheese

In food processor w steel blade, place basil, pine nuts & garlic. Process until finely minced. Add oil & cheese & process until mixed in. Transfer to a bowl, cover & chill. Makes about 3/4 c.

DILL PESTO

Refreshes cucumbers, green beans, potato dishes, melon, yogurt dips, sauces & egg dishes.

1 1/2 c packed fresh dill leaves

1/2 c packed fresh Italian flat-leaf parsley

2 tbl walnuts, pistachios OR pine nuts

2 lg cloves garlic, peeled & smashed

3 tbl olive oil

2 tbl freshly grated Parmesan OR Romano cheese

In food processor w steel blade, place dill, parsley, nuts & garlic. Process until finely minced. Add oil & cheese & process until mixed in. Transfer to a bowl, cover & chill. Makes about 3/4 c.

ZUCCHINI PESTO

1 c packed fresh basil leaves

1/4 c walnuts, toasted

1-2 cloves garlic

2 med OR 3 sm zucchini, trimmed & cut into 1/2" pieces

1/2 c (packed) freshly grated Parmesan cheese

1 green onion, chopped

1/4 c olive oil

Seasoned salt & garlic pepper to taste

Blend basil, walnuts & garlic in food processor fitted w metal blade until finely chopped. Add zucchini, Parmesan & green onion; process until chopped. Add oil & process until mixture is finely chopped. Season to taste w salt & garlic pepper. Transfer to a glass or plastic container, cover tightly & refrigerate. Makes about 2 c.

GREEN OLIVE PESTO

1 1/2 c firmly packed drained pimiento-stuffed green olives, rinsed & well drained

1/3 c pine nuts, toasted

1 garlic clove, cut up

1 tbl drained capers

1 c packed fresh Italian flat-leaf parsley OR basil leaves

3 tbl basil leaves (if using parsley)

1/4 c extra-virgin olive oil

2 tbl freshly grated Parmesan cheese

In food processor fitted w a metal blade, process olives, pine nuts, garlic, capers & parsley until finely chopped. With motor running, add oil in a stream & cheese; blend well. Cover & chill until serving. Makes about 1 3/4 c.

THREE-HERB PESTO

2/3 c firmly packed fresh basil leaves

2/3 c firmly packed fresh mint leaves

2/3 c firmly packed fresh parsley leaves

1/3 c pine nuts

1/3 c freshly grated Parmesan cheese

2 lg cloves garlic, minced & mashed to a paste w 1/2 tsp salt

1/2 c olive oil

1 tbl balsamic vinegar OR to taste

In blender or food processor, puree all ingredients until smooth. Add salt & pepper to taste. Keep refrigerated in a jar w a tight-fitting lid. Let pesto come to room temperature before using. Makes about 1 c.

Mmmm...good stuff. I have a recipe that my boyfriend absolutely LOVES. 1 package Gnocchi 2 Boneless chicken breasts Sun-dried tomatos Garlic Bread Using a Sautee pan cook some cut up chicken ( I use 2 breasts) At the same time boil your water for the Gnocchi, and cook according to the box, usually after the water boils you cook them for 4 minutes. When the chicken is done add the pesto and sundried tomatos and let cook until sauce is hot. When the Gnocchi is done drain the water and add the chicken pesto mixture to the gnocchi, I let it cook for just a minute together. Then serve it with some garlic bread on the side. Deliciousioso!

pesto sauce is consist of pine nuts, basil leaves, parmesan cheese, olive oil, garlic put toghether and blend!