Ingredients
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1
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5
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1
-
1/4
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1/3
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1/3 - 1/2
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-
-
-
-
-
-
-
-
Directions
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 , Thnx or posting this quick and delicious pesto sauce, canarygirl Enjoyed it tremendously on several different dishes Made for KcK’s Forum
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Steps
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1
Done
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While Preparing Other Ingredients, Toast Pine Nuts in a 350f Oven on a Cookie Sheet. |
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2
Done
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This Only Takes a Couple of Minutes--as Soon as You Can Smell the Nuts Toasting, Remove Them from the Oven. |
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3
Done
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They Should Be Very Lightly Browned, but not Dark. |
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4
Done
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Meanwhile, Remove Stems from Parsley and Basil, and Remove Hearts from Garlic. |
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5
Done
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Put All Ingredients Except Olive Oil in a Food Processor, and Process For About 30 Seconds, or Until Everything Is Very Finely Chopped. |
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6
Done
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Add Olive Oil in a Steady Stream Until Desired Thickness. |
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7
Done
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Thicker Pesto Is Better For Sandwiches or Spreading, While Thinner Works Well For Pasta or Marinating Chicken or Shrimp. |
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8
Done
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the Sauce Is Now Ready For Use! |
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9
Done
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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 400 Oven For 10 Minutes, and Toss With Cooked Mostocholi Noodles That Have Been Tossed With the Remaining Pesto. |
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10
Done
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This Is Also Lovely With Shrimp. |
