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Thoughtless Thursday: Homemade Pesto

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    Source: potsandplots.wordpress.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12
    MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 cups packed basil leaves (be sure to wash and spin or pat dry)

    2. 1/3 cup walnuts

    3. 1/2 cup grated parmesan or romano cheese

    4. 1/2 cup olive oil

    5. 1 tablespoon minced garlic

    6. salt and pepper to taste

    Instructions Jump to Ingredients ↑

    1. Toss your walnuts into the food processor and pulse a few times to bust them up if they aren’t already chopped.

    2. Add the basil and pulse several times.

    3. Add the garlic and go ahead and switch it to on.

    4. Add the olive oil in a slow stream down the little spout in the top while the food processor is running.

    5. Stop and add the cheese and a pinch of salt and pepper.

    6. Keep pulsing until you achieve the desired smooth consistency.

    7. Prep your pasta per package instructions. This is enough for one package of pasta.

    8. Drain the pasta and toss with the pesto, turning often to make certain all is well coated.

    9. Top with additional parmesan or romano.

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