PESTO MARSALA STYLE
This recipe is from Sicily. This sauce, called Pesto Marsalese differs from other pestos because the ingredients are chopped rather than crushed and the diverse taste of its components can be distinguished and its individual characteristics appreciated.
Provided by Lavender Lynn
Categories Sauces
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Chop garlic, basil and the pecorino or Provola cheese. Place in a bowl, add the diced tomato and mix in the olive oil, oregano, salt, pepper and the crushed red pepper (optional).
- It can be refrigerated overnight but it is preferable to use it the same day that it is made.
- To make this sauce for 1 lb. of pasta, use 2 cups of tomato and double the amount of the other ingredients.
- Drizzle some olive oil on top of each dish of pasta and sprinkle with some toasted breadcrumbs for a true Sicilian touch.
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Massimo Muscaritolo
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The chicken is always moist and tender, and the sauce is creamy and flavorful.
DEMA Dema
[email protected]This is one of my favorite recipes. It's so flavorful and easy to make. I always get compliments when I serve it to guests.
Aleem Inayat
[email protected]I love this recipe! It's so easy to make and it always turns out great. I usually serve it over pasta, but it's also good with rice or potatoes.
Atthara Chaudary
[email protected]This was a delicious recipe, but it was a bit more work than I expected. I think it would be easier to use a pre-made pesto sauce. Otherwise, it was a great recipe.
Cycy Mwangi
[email protected]I followed the recipe exactly and the dish turned out great. The chicken was moist and tender, and the sauce was creamy and flavorful. I would definitely recommend this recipe.
masudritu masudritu
[email protected]This recipe was a bit too rich for my taste, but it was still very good. I think I would use less butter and cream next time. Otherwise, it was a great recipe.
Jagjeet singh
[email protected]I'm not a big fan of pesto, but I really enjoyed this recipe. The marsala sauce mellowed out the pesto flavor and created a very flavorful dish. I would definitely make this again.
Hridoy Gumay
[email protected]I made this recipe for a dinner party and it was a huge success. The chicken was cooked perfectly and the sauce was delicious. I highly recommend this recipe.
Quandale
[email protected]This is a great recipe for a quick and easy weeknight meal. The chicken and sauce can be cooked in one pan, which makes cleanup a breeze. I served it over rice and it was a hit with my family.
Ethan Dennett
[email protected]I love pesto and marsala, so I knew I would love this recipe. It did not disappoint! The chicken was tender and juicy, and the sauce was creamy and flavorful. I will definitely be making this again.
Jullianna Ramos
[email protected]This dish was easy to make and very flavorful. I used boneless, skinless chicken breasts and they cooked perfectly in the sauce. I served it over pasta and it was a delicious meal.
Wahedul Islam Rana
[email protected]I was a bit skeptical about the combination of pesto and marsala, but I was pleasantly surprised. The two flavors complemented each other very well. I would definitely recommend this recipe to anyone who loves Italian food.
Kgotso Maimane
[email protected]This pesto marsala was a hit with my family! The flavors were perfectly balanced and the chicken was cooked to perfection. I will definitely be making this again.