Giada's Checca Sauce
Giada De Laurentiis shares her recipes for veal saltimbocca and quick and easy no-cook checca sauce.
Yosef Herzog / TODAY
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Rating:
3.2592592 (81 rated)
Prep time:
Yield:
3 cups

This sauce is easy to make, super fresh and light, and can be used in a number of different ways. I like to serve it tossed with spaghettini or angel hair pasta.

Technique tips: Don't over puree the sauce. It should have a little texture.

Swap options: You can switch out the herbs. Try mint or tarragon or add a few red pepper flakes.

Ingredients

    • One 12-ounce container cherry tomatoes, halved
    • 3 scallions (white and pale green parts only), coarsely chopped
    • 2 cloves garlic
    • One 1-ounce piece Parmesan cheese, coarsely chopped
    • 8 fresh basil leaves, torn
    • 3 tablespoons extra virgin olive oil
    • 1/2 teaspoon kosher salt, plus more to taste

Preparation

In the bowl of food processor, pulse the first 6 ingredients just until the tomatoes are coarsely chopped (do not purée). Transfer the sauce to a large bowl. Season with the salt.

Toss the sauce immediately with your choice of freshly cooked pasta or serve on the side of your favorite meats.

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Veal saltimbocca: Giada shows how to make it restaurant-style

Play Video - 5:04