Pesto Sauce - a wholesome Italian favorite

for 3-4 people

My American friend in San Diego one day surprised me with this delicious and versatile sauce. She opened my mind to a world of fresh vegetables cuisines!

Part 1 - the sauce:
1 cup basil
1-2 tbsp pine nuts, roasted
1-2 large cloves garlic (roasting optional)
1/4 cup extra virgin olive oil (preferrably a good one)
1/4 tsp salt

If the pine nuts are not already roasted, just put them in a small frying pan and heat on medium heat. Keep stirring to avoid burning. When turn slightly golden brown (yellowish brown), add to blender with the rest of the ingredients for blending.

This sauce can be prepared a day in advance. Once blended, set aside in the refrigerator. When ready, serve over a salad or some freshly cooked pasta.

Option 1: If prefer, heat sauce in a small sauce pan on medium heat until it almost boils or until it reaches a small gentle boil.

Option 2: Add some grated white cheese.

Option 3 - shrimps: My favorite is to place some cooked shrimps on the pesto pasta! Cook shrimps separately, and add to the dish. Remember to marinate the shrimps first!

0.5 kg (1 lb) shrimps
0.5 tsp salt
a dash pepper powder
1 garlic clove, minced

1 tsp chicken broth powder, necessary if shrimps are purchased in frozen form

1-2 tbsp vegetable oil

1 tbsp butter (optional)

Marinate for 20 mins. Put oil and butter in a frying pan. Stir fry shrimps until well-done.