Pesto Sauce

1. 1

   While preparing other ingredients, toast pine nuts in a 350u00b0F oven on a cookie sheet.

2. 2

   This only takes a couple of minutes--as soon as you can smell the nuts toasting, remove them from the oven.

3. 3

   They should be very lightly browned, but not dark.

4. 4

   Meanwhile, remove stems from parsley and basil, and remove hearts from garlic.

5. 5

   Put all ingredients except olive oil in a food processor, and process for about 30 seconds, or until everything is very finely chopped.

6. 6

   Add olive oil in a steady stream until desired thickness.

7. 7

   Thicker pesto is better for sandwiches or spreading, while thinner works well for pasta or marinating chicken or shrimp.

8. 8

   The sauce is now ready for use!

9. 9

   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 400u00b0 oven for 10 minutes, and toss with cooked mostocholi noodles that have been tossed with the remaining pesto.

10. 10

    This is also lovely with shrimp.

* Per serving · 4 servings · Values may vary.