My mom told me about a new heart-healthy pesto that I had to try, so I did. I love pesto and have not been eating cheese lately (I know) so have not known how to handle this spring classic. I don’t know if this is exactly what her recipe was, but this is what I remembered so here is what I did.
Sun-dried Tomato Pesto
2 bunches of basil
2 cloves garlic
1 jalapeno (my mom definitely didn’t do that but there was one in the veggie drawer)
1 jar of sundried tomatoes
1 handful of pine nuts
1 cup chicken broth
Chop the basil, garlic, jalapeno, sun-dried tomatoes, and pine nuts in a food processor.
When you are ready to add the pesto to what ever else you are making, add the mixture from the food processor and the chicken broth into the pan and stir. I added the broth kind of slowly so that I could make it the consistency that I wanted.
I made a shrimp and broccoli stir-fry and a sun-dried tomatoes salad. After the broccoli and shrimp cooked a little bit I added the pesto and then let the shrimp and broccoli complete cooking.
I really liked this, and it was way easier than I thought (and I thought it would be pretty easy). I did have a helper peeling the shrimp, so that was nice. My mom made the pesto with chicken and said that she really liked it.