MY PESTO

December 9, 2013

First, a bit of housekeeping. The blog is moving to five days a week! You may have already noticed from this past weekend.

Currently, I’ve been keeping pace at seven posts weekly, one of which was the What We Ate feature. That was a lot. And I totally loved it and found it a great way to build up my recipe index. But now, it’s time to switch to a slightly changed groove of things.

I don’t know many (any?) other blogs that are a one person operation and churn out seven days a week. Many, however, do a M-F schedule that seems to work really well. I hope you view this as just as exciting as I do! It’s a classic quality-quantity scenario. PLUS, we will be saying goodbye to the What We Ate feature, to make room for fully new content every post day. Sound good? Nay, great?

On to the pesto! My favorite way to have it is with an avocado mixed in for this pesto pasta.

Walnut PestoMY PESTO
Makes 2 cups

4 cups basil
1 cup parmesan
1 and 1/4 cup olive oil
2/3 cup walnuts
6 cloves garlic
1 teaspoon salt
1 teaspoon pepper

Pulse ingredients together in a food processor.

MY PESTO from Rachel SchultzMY PESTO from Rachel Schultz

5.0 from 1 reviews
MY PESTO
 
Author:
Serves: 2 cups
Ingredients
  • 4 cups basil
  • 1 cup parmesan
  • 1 and ¼ cup olive oil
  • ⅔ cup walnuts
  • 6 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
Instructions
  1. Pulse ingredients together in a food processor.

 

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

  • Hayley

    I tried making this and it was WAY to oily (not edible). Assuming I measured correctly, any idea what I did wrong? :( It’s the only recipe from your blog that hasn’t turned out perfectly!

  • Ferryal

    Finished making this a few minutes ago, using Pecorino cheese, since allergic to Parm. Absolutely fantastic & yummy. Can even spread a tiny bit on toasted Italian bread as an appetizer.

    Thank you for sharing your wonderful recipes.

    Ferryal

  • […] cup pesto – either use your favorite jarred pesto or step it up a notch and make your own (like Rachel […]

  • […] from Rachel’s My Pesto over at Rachel […]

  • Megan

    excited for you.. yay! because of a pin someone on pinterest posted a while back, i’ve started reading your blog regularly (so.. a little sad for me that you’re cutting back). and to make you feel extra important, it’s the only food blog i keep in my favorites. your recipes are so ‘not scary’ for me, a full time working mother of 2 under 2. so while i will miss your ‘what we ate’ easy organization, i’m excited to see what pops up WEEK-daily!

    THANK YOU!

  • Rachel

    Good for you! But I will miss your What We Ate posts :)

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017