Recipes! Pesto!
Lol you know I'm procrastinating on something when I start posting recipes, but I promised people that I would, so yay.
As some of you know, I've decided to give up gluten for this entire year (okay, I might have had 2 pieces of pizza once and I might make an exception for some tempura tomorrow, but let's pretend it didn't happen), so I've had to change some recipes or find recipes that were gluten free. But you're just here for the recipe and not the story, so without further ado:
PESTO!
You will need:
- 1/3 cup pine nuts
- 1 cup shredded Parmesan
- a bunch of basil
- a bunch of garlic
- a lot of olive oil
- the patience to figure it out on your own because I never measure things!
But it should look like this:
I like to toast my pine nuts a little bit first, but maybe that's just me. I think it makes it taste better.
Anywho, stick the garlic, nuts, cheese, and about 1/4 cup of olive oil in the blender and let that mix up. Then slowly add basil a bit at a time. It's easier if you cut the basil up first. If you have a lot of basil, you'll need more olive oil. I normally end up using a cup of olive oil
This is what your blender should look like if you're doing it correctly:
Once it tastes like pesto should taste (add more cheese/garlic/whatever as need be), you should let it sit. You can use it immediately, but I let mine sit over night so that flavors all mix together
But all you have to do when that is done is make your pasta (I use a quinoa/corn based pasta)
and then mix together with the pesto sauce and enjoy!
nom nom nom
next time I am bored I will show you how to make my shrimp and zucchini pasta:
and my perfectly seared, lemon caper salmon:
As some of you know, I've decided to give up gluten for this entire year (okay, I might have had 2 pieces of pizza once and I might make an exception for some tempura tomorrow, but let's pretend it didn't happen), so I've had to change some recipes or find recipes that were gluten free. But you're just here for the recipe and not the story, so without further ado:
PESTO!
You will need:
- 1/3 cup pine nuts
- 1 cup shredded Parmesan
- a bunch of basil
- a bunch of garlic
- a lot of olive oil
- the patience to figure it out on your own because I never measure things!
But it should look like this:
I like to toast my pine nuts a little bit first, but maybe that's just me. I think it makes it taste better.
Anywho, stick the garlic, nuts, cheese, and about 1/4 cup of olive oil in the blender and let that mix up. Then slowly add basil a bit at a time. It's easier if you cut the basil up first. If you have a lot of basil, you'll need more olive oil. I normally end up using a cup of olive oil
This is what your blender should look like if you're doing it correctly:
Once it tastes like pesto should taste (add more cheese/garlic/whatever as need be), you should let it sit. You can use it immediately, but I let mine sit over night so that flavors all mix together
But all you have to do when that is done is make your pasta (I use a quinoa/corn based pasta)
and then mix together with the pesto sauce and enjoy!
nom nom nom
next time I am bored I will show you how to make my shrimp and zucchini pasta:
and my perfectly seared, lemon caper salmon: