Hi Krista, my pesto recipe is similar but has time saving steps you could try. Start by cutting the cheese into chunks, blitzing in the food processor, and then removing. Next add just the garlic cloves. By starting with them, you can skip the step of chopping them. I also use less oil for a spreadable consistency and like the more neutral flavor of pine nuts instead of walnuts to highlight the basil flavor. To boost nutritional value, sometimes I substitute spinach leaves for some of the basil.
Hi Krista (and Steve!).....loved this first article with the pesto recipe and the pots and pans rec. On target in several ways..... I love cast iron but it's just too heavy any more (arthritis) and my old 46 year old set of stainless is kaput.....I'll definitely look into acquiring a couple of these at least, for now. Any recs for which are welcome! xoxo. Hallie
Hi Krista, my pesto recipe is similar but has time saving steps you could try. Start by cutting the cheese into chunks, blitzing in the food processor, and then removing. Next add just the garlic cloves. By starting with them, you can skip the step of chopping them. I also use less oil for a spreadable consistency and like the more neutral flavor of pine nuts instead of walnuts to highlight the basil flavor. To boost nutritional value, sometimes I substitute spinach leaves for some of the basil.
Hi Krista (and Steve!).....loved this first article with the pesto recipe and the pots and pans rec. On target in several ways..... I love cast iron but it's just too heavy any more (arthritis) and my old 46 year old set of stainless is kaput.....I'll definitely look into acquiring a couple of these at least, for now. Any recs for which are welcome! xoxo. Hallie