Quote:
Originally Posted by Darcy Baldwin
Thou shalt not mention food without sharing recipe  |
I was afraid someone would ask. I'm a little-bit-of-this-and-a-little-bit-of-that cook.
Pesto:
1 - 1 1/2 cup basil
Some olive oil (about 3/4 to a cup, usually)
Some garlic
some pine nuts (yikes. SO expensive right now)
Some parm
Blend it.
Serve over COLD multi-colored corkscrew pasta. Add in whatever yumminess you want. I fried off a little bit of bacon, then browned some chicken breast tenderloins in the bacon fat (uh, yum). I love cherry tomatoes, cucumbers, broccoli, cauliflower...anything! in mine. Sooooo yummy.