The Virgin Stove

Making everything for the first time

Basil Pesto

 

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You know, I feel sad whenever I think about this blog. My poor, neglected cooking blog. Especially when I make something new. I’m always busy and on the go so cooking has not been a relaxing activity for the past couple of years. There was no time to take pictures, no time to appreciate the little details. It’s more like an omfg-I-only-have-half-an-hour-to-cook-and-eat-gadammit task.

But my husband will still swear to the Bible, Torah, Quran and his Noni Angelina’s grave (God bless her disgruntled soul) that 99%of what I make is yummy. He could be biased but Chris is fussy about food so he might be telling the truth. 😉

I made this dish because I needed to try out a recipe before our Wellness group at work distributes it to the masses. I personally love it especially on simple toasted bread. It’s also a great substitute for mayonnaise in sandwiches. Check out this pesto recipe after the jump.


Basil Pesto

This recipe yields around 15 one tablespoon servings.

1 cup of fresh basil leaves, densely packed
4 tablespoons extra virgin olive oil
1/4 cup grated parmesan cheese
4 cloves of garlic
1 teaspoon sea salt
1 teaspoon ground black pepper

Toss everything in a food processor and pulse. The pesto should be spreadable.

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