My Mom’s New Pesto

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.

Sundried Tomato Pesto

Sundried Tomato Pesto

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.

Sundried Tomato Pesto

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.


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3 Responses to My Mom’s New Pesto

  1. Colleen says:

    This looks yummy and like a caveman could have eaten it (if he knew what pesto was)! Glad you are back to blogging!

  2. Cynthia says:

    This is my first comment! This pesto looks delish. Well done! Sure beats the chicken pesto sandwich I had at Quiznos for lunch today! I think I’ll try this out at home.

    • Christin says:

      Yay for the comment! This recipe was super easy and apparently heart healthy so good for you too. Let me know how it goes.

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