While preparing other ingredients, toast pine nuts in a 350F oven on a cookie sheet.
This only takes a couple of minutesas 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 pastajust 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.
This is also lovely with shrimp.
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|Serving Size: 1 cup (64g)|
|Recipe Makes: 2|
|Calories from Fat: 272 (82%)|
|Amt Per Serving||% DV|
|Total Fat 30.2g||40 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 17.6mg||5 %|
|Sodium 386.7mg||13 %|
|Potassium 211.9mg||6 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 5.9g|
|Protein 11.5g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 332
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