The Amateur Gourmet on his site raves about the simplicity of making pesto. So I thought I’d give it a try. The recipe used comes from Bon Apetite:
1/4 cup pine nuts
1.5 tablespoons chopped garlic (4-5 cloves)
2.5 cups fresh basil leaves, packed
3/4 cup virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
Basically, its just a question of blending in the ingredients at the right moments from there on out. First, add the basil, half the pine nuts, half the olive oil and half the garlic to the mini prep:
After this mixture gets combined reasonably well, begin slowly adding the remainingportions of pine nuts, olive oil and garlic. Blend it until it reached this consistency:
Here, we put it on spaghetti:
A very simple process that took about 15 mins total.
Now, inexplicitly here is the pudgy pink belly on an eater who did not partake of the figure keeping pesto:
The results of a life of kibble binging no doubt.