LIGHT PESTO SAUCE WITH FRESH BASIL – MINCED GARLIC – PINE NUTS – EXTRA VIRGIN OLIVE OIL

Really delicious with chicken.  Must be made with fresh basil. . .

For 4:

–fresh basil (1 cup, packed leaves, then chopped)

–minced garlic (1 tablespoon)

–pine nuts (3 tablespoons)

–extra virgin olive oil (3 tablespoons)

–salt and pepper (to taste)

1 – Pick the basil just before preparing pesto, or keep it in water.  Place in a measuring cup, pack firmly, 1 cup.  Then chop the basil.

2 – Place chopped basil in a food processor.  Add minced garlic, and extra virgin olive oil, pine nuts, and salt and pepper.  Pulse until relatively smooth.

3 – Serve room temperature.

–pesto sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

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3 thoughts on “LIGHT PESTO SAUCE WITH FRESH BASIL – MINCED GARLIC – PINE NUTS – EXTRA VIRGIN OLIVE OIL

  1. Celia,
    We make many summer meals of pesto, sometimes having it on pasta as the whole meal. A local store sells olive oil from different countries, allowing delicate variations in the flavor. We have switched (perhaps heresy) to using sunflower nuts instead of pine nuts, and omitting the salt and pepper. This is good also on some fish, and just simply on crackers. Or make a chicken salad using pesto in the mayo, and add chopped cherry tomatoes. Endless things one can do with pesto. Thanks.

    Like

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