Rating: 5 forks out of 5
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(Note that removed items are not in bold)
1/4 cup palmful pine nuts
10 6 cloves garlic
5 cups tight handfuls fresh basil
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cups olive oil
1 1/4 cup pecorino romano
Directions the way I did it
I threw everything in a food processor and, well, processed it on low. I used the pulse button intermittently to make sure all of the ingredients were getting evenly distributed in the mix.
That's it. Then I spooned it onto my pasta and mixed it up in my plate.
I removed the oil from the recipe.
I removed the salt from the recipe
I lessened the amount of cheese in the recipe.
This ended up being so great. Tweaking myself can sometimes turn out wonderfully. That being said, I am not planning on abandoning my original pesto sauce any time soon. Which one I use will depend on the dish and the mood.
This recipe is available in the CrOOK BOOK