Pesto Sas Sauce
From sas 15 years ago
- - to make
- Serves 2
This simple sauce can be made ahead, and even frozen for future use. A tasty way to liven up pasta, chicken or shrimp. It is also good tossed into a good pasta salad. I have been making this for a long time.
Ingredients
- 1 bunch parsley shopping list
- 5 cloves garlic shopping list
- 1 bunch fresh basil or 3 tablespoons dried basil shopping list
- 1/4 cup parmesan cheese shopping list
- 1/3 cup toasted pine nuts shopping list
- 1/2 cup olive oil, to taste shopping list
- * salt and pepper shopping list
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.
People Who Like This Dish 4
- glbaskin Nowhere, Us
- harley7 Romney, WV
- shine Rainier, WA
- scubasuz Lake Forest, CA
- blessedtobemom Belleville, IL
- sas Farmington, CT
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The Rating
Reviewed by 2 people-
I'm going to try this tonight with some bowtie pasta and grilled chicken with cherry tomatoes! Thanks Sas!!
harley7
in Romney loved it
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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)
shine
in Rainier loved it
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