Pesto sauce

Pesto sauce created by Darkhunter

This simple sauce can be made ahead, and even frozen for future use. A tasty way to liven up pasta, chicken or shrimp.

Ready In:
15mins
Yields:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@canarygirl
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@canarygirl
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"This simple sauce can be made ahead, and even frozen for future use. A tasty way to liven up pasta, chicken or shrimp."
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  1. Darkhunter
    Pesto sauce Created by Darkhunter
    Reply
  2. Darkhunter
    Thnx or posting this quick and delicious pesto sauce, canarygirl. Enjoyed it tremendously on several different dishes. Made for KcK's Forum.
    Reply
  3. MPCook
    Very good, VERY garlicky! (But I love Garlic) I skipped the pine nuts, (I know, I know that is almost essential to pesto, but I didn't have any) And used Basil instead of Parsley. It still turned out great. I tossed it with some angel hair pasta and topped that with some oven baked shrimp. Very good, very light. Good summertime meal. (But it is good enough for anytime!) Just made another huge batch to use on some grilled chicken. Delicious again. Thanks!
    Reply
  4. MPCook
    Very good, VERY garlicky! (But I love Garlic) I skipped the pine nuts, (I know, I know that is almost essential to pesto, but I didn't have any) And used Basil instead of Parsley. It still turned out great. I tossed it with some angel hair pasta and topped that with some oven baked shrimp. Very good, very light. Good summertime meal. (But it is good enough for anytime!) Just made another huge batch to use on some grilled chicken. Delicious again. Thanks!
    Reply
  5. larry 2
    It was mild,but good,next time I'll add both the fresh basil AND RECONSTUTED dry basil to give it a stronger basil flavor.
    Reply
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