This simple sauce can be made ahead, and even frozen for future use. A tasty way to liven up pasta, chicken or shrimp.
- While preparing other ingredients, toast pine nuts in a 350ºF oven on a cookie sheet.
- This only takes a couple of minutes--as soon as you can smell the nuts toasting, remove them from the oven.
- They should be very lightly browned, but not dark.
- Meanwhile, remove stems from parsley and basil, and remove hearts from garlic.
- Put all ingredients except olive oil in a food processor, and process for about 30 seconds, or until everything is very finely chopped.
- Add olive oil in a steady stream until desired thickness.
- Thicker pesto is better for sandwiches or spreading, while thinner works well for pasta or marinating chicken or shrimp.
- The sauce is now ready for use!
- I 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.
- This is also lovely with shrimp.
This is fabulous pesto! Very easy to throw together, and for my first try at it, I loved the ease of prep, and the flavor. Not to mention the wonderful aroma! I did as you suggested cg, and marinated chicken strips for a few hours in half the sauce. Baking them was very fast, and the rest of the pesto was for the pasta. Heavenly! Thanks for a great recipe, cg!
Thnx or posting this quick and delicious pesto sauce, canarygirl. Enjoyed it tremendously on several different dishes. Made for KcK's Forum.