How to make it

  • 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!
  • Great in pasta salad, on shrimp or chicken.

Reviews & Comments 3

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    " It was excellent "
    harley7 ate it and said...
    I'm going to try this tonight with some bowtie pasta and grilled chicken with cherry tomatoes! Thanks Sas!!
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    " It was excellent "
    shine ate it and said...
    Another classic! You're pulling out all the stops! Yes, toasting the pine nuts is a secret that not many know about.

    Honored to be your friend, Ray
    (PS still not getting out of here lol)
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  • krumkake 12 years ago
    Sounds delish, sas - I love pesto sauce...will try this one (love the toasted pine nuts in it, too - toasting them gives such a wonderful flavor!)...thank you!
    Was this review helpful? Yes Flag

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