1/2 Photos of Pesto sauce
This simple sauce can be made ahead, and even frozen for future use. A tasty way to liven up pasta, chicken or shrimp.
My Private Note
Units: US | Metric
- 1While preparing other ingredients, toast pine nuts in a 350ºF oven on a cookie sheet.
- 2This only takes a couple of minutes--as soon as you can smell the nuts toasting, remove them from the oven.
- 3They should be very lightly browned, but not dark.
- 4Meanwhile, remove stems from parsley and basil, and remove hearts from garlic.
- 5Put all ingredients except olive oil in a food processor, and process for about 30 seconds, or until everything is very finely chopped.
- 6Add olive oil in a steady stream until desired thickness.
- 7Thicker pesto is better for sandwiches or spreading, while thinner works well for pasta or marinating chicken or shrimp.
- 8The sauce is now ready for use!
- 9I like to marinate chicken in 1/2 the pesto for a few hours, reserving the remainder for pasta--just bake 1 1/4 lb marinated chicken strips in a 400º oven for 10 minutes, and toss with cooked mostocholi noodles that have been tossed with the remaining pesto.
- 10This is also lovely with shrimp.
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Nutritional Facts for Pesto sauce
Serving Size: 1 (167 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 536.0
- Calories from Fat 494
- Total Fat 54.9 g
- Saturated Fat 8.2 g
- Cholesterol 11.0 mg
- Sodium 196.3 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 1.1 g
- Sugars 1.0 g
- Protein 8.5 g
The following items or measurements are not included: