I didn’t feel like cooking so I ate left over spaghetti and some braised carrots as desert with maple balsamic & Vegan Butter olive oil. Then, Kay’s Pesto was staring at me. I plated two pieces of bread for the photo of her pesto, but devoured both. Here is her recipe (Kay, you need to market this stuff. Talk with me :)):
- 1/2 cup of toasted pine nuts
- 2 tbl. spoon of diced garlic
- 4 1/2cups of fresh garden basil leaves packed tight
- 1 tsp. sea salt
- 1 tsp. black pepper
- 1 1/2 cups of OGLAROLA (HIGH POLYPHENOL 473)
- 1 CUP grated parmesan cheese
Place pine nuts on a cookie sheet 400 deg. oven for 10 min. or until lightly toasted.
Cool nuts. Place nuts & garlic in food processor, process 30 seconds or until both smooth.
Add basil, salt & pepper. Slowly add EVOO while processor running. Blend until pureed.
Slowly add EVOO while processor running. Blend until pureed. Add cheese, store in fridge with thin layer of olive oil on top or freeze for future get togethers.