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.
Provided by canarygirl
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 536, Fat 55, SaturatedFat 8.2, Cholesterol 11, Sodium 196.4, Carbohydrate 6.2, Fiber 1.1, Sugar 1, Protein 8.5
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