Recipe

Pesto Sas Sauce Recipe

Add Step-by-Step Photos	Sas / All my dishes 1 year, 3 months ago 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. Prep:10m Servings:2	Sas
	silky nutty garlicky

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shine

harley7

Ingredients

1 bunch parsley

5 cloves garlic

1 bunch fresh basil or 3 tablespoons dried basil

1/4 cup parmesan cheese

1/3 cup toasted pine nuts

1/2 cup olive oil, to taste

* salt and pepper

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!

Great in pasta salad, on shrimp or chicken.

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Comments

krumkake 1 year, 3 months ago said:
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!

shine 1 year, 3 months ago 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)

harley7 9 months, 1 week ago said:
I'm going to try this tonight with some bowtie pasta and grilled chicken with cherry tomatoes! Thanks Sas!!

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