First, a bit of housekeeping. The blog is moving to five days a week! You may have already noticed from this past weekend.
Currently, I’ve been keeping pace at seven posts weekly, one of which was the What We Ate feature. That was a lot. And I totally loved it and found it a great way to build up my recipe index. But now, it’s time to switch to a slightly changed groove of things.
I don’t know many (any?) other blogs that are a one person operation and churn out seven days a week. Many, however, do a M-F schedule that seems to work really well. I hope you view this as just as exciting as I do! It’s a classic quality-quantity scenario. PLUS, we will be saying goodbye to the What We Ate feature, to make room for fully new content every post day. Sound good? Nay, great?
On to the pesto! My favorite way to have it is with an avocado mixed in for this pesto pasta.
MY PESTO
Makes 2 cups
4 cups basil
1 cup parmesan
1 and 1/4 cup olive oil
2/3 cup walnuts
6 cloves garlic
1 teaspoon salt
1 teaspoon pepper
Pulse ingredients together in a food processor.
- 4 cups basil
- 1 cup parmesan
- 1 and ¼ cup olive oil
- ⅔ cup walnuts
- 6 cloves garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- Pulse ingredients together in a food processor.
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