Pesto sauce
Ready In: 15 mins
Yields: 2 cups
Ingredients
- 1 bunch parsley
- 5 cloves garlic
- 1 bunch fresh basil or 3 tablespoons dried basil
- 1⁄4 cup parmesan cheese
- 1⁄3 cup toasted pine nuts
- 1⁄3-1⁄2 cup olive oil, to taste
- salt and pepper
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off