Pesto Sauce


Photo: flickr user thedabble

Tags:

condiments
Sauces
accompaniment

Yield:

8.0 servings

Added:

February 13, 2010

Creator:

Anonymous

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Ingredients

1 cup pine nuts or walnuts
4 cups fresh basil leaves - (packed)
2 tablespoons chopped garlic
1 cup grated Parmesan cheese
cup white wine
cup fresh lemon juice
cup fat-free chicken broth
teaspoon salt

Preparation

1
Heat skillet over medium-high heat and toast the nuts, stirring, about 5 to 6 minutes until golden brown.
2
In food processor, puree basil (or cilantro or sun-dried tomatoes), toasted nuts, and garlic. Add Parmesan cheese, wine, lemon juice, and broth. Process well to blend. Add salt to taste and blend.
3
May dilute to taste with chicken or vegetable broth.
4
Variations:Cilantro Pesto: Substitute fresh cilantro for the basil.
5
Sun-Dried Tomato Pesto: Add 1/2 cup sun-dried tomatoes, soaked in boiling water until soft, with the basil.
6
This recipe yields 2 1/2 cups sauce.
7
Yield: 2 1/2 cups

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