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 generally seven posts weekly. 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.
On to the pesto! My favorite way to have it is with an avocado mixed in for this pesto pasta.
MY 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.
- 4 cups basil
- 1 cup parmesan
- 1 and ¼ cup olive oil
- ⅔ cup walnuts
- 6 cloves garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- Pulse ingredients together in a food processor.