Pesto sauce

Recipe by canarygirl
READY IN: 15mins
YIELD: 2 cups




  • 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.