Trial and Error



It’s your lucky day.

Well, lucky week to be exact because y’all get TWO posts this week.

I know what you’re thinking. This is some straight up Oprah stuff happening right now. But instead of giving everyone cars, you all receive two FREE recipes!

You’re welcome.

As it goes, I’m still in New York having an amazing time. ¬†And good thing I surround myself with talented and creative people all across the US, because while I miss my dearly beloved Win Twin Kat, my boyfriend also happens to be quite incredible with a camera and we’ve been cooking and shooting along with filming a bit over here in NY.

Last week he shot me cooking one of our favorite recipes. And here, ladies and gentlemen, is a component of that recipe. Sure, you could always go out and buy some ready made pesto, but it’s beyond easy and fast to make, so might as well bust out your blender and do it yourself.

Make sure to click on the orange drop down box at the bottom for the recipe!

You’ll need fresh basil, olive oil, parmesan, salt and pepper. Ignore the garlic powder. I forgot to pick up some garlic at the grocery store and tried to use some garlic powder as a last ditch effort. Not recommended. If you want garlic, just throw in a clove or two. Also, some pesto recipes call for pine nuts or walnuts, which I love. Pine nuts or walnuts will make it creamy and add a bit of nuttiness, but they were also expensive so I skipped that since they’re not necessary.

De-spring and wash your basil.

Pack it into your blender or food processer. A food processer would most likely yield a finer pesto, while the blender leaves it a bit chunkier, but it’s damn good either way so I feel a blender works just fine.

Add in your parm

Let it rain olive oil.

And yer salt and pepper.

And blend! You might have to add more olive oil to make the process a little smoother.

And there you have it.

Your very own pesto! Make sure to check back in tomorrow to see a good way to put this pesto to work!

Photo Credit Mark Cersosimo

Pesto Recipe
3 cups packed fresh basil leaves
2/3 cup parmesan cheese, grated
2/3-1 cup olive oil
Salt and Pepper to taste

1. Make sure the basil leaves are all picked from the stem and washed thoroughly.
2. Add all ingredients to blender or food processer and chop until it’s saucy. Wink.
3. Pour into a container or use right out of the blender!

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