Want to learn a culinary magic trick?! Just make pesto! This sauce is SUPER easy to make but tastes so fabulous, it is impressive to all dinner guests. In a matter of seconds, simple ingredients become something that goes with a variety of dishes including chicken, pizza and pasta.
No magician school for you — here’s how to make it!
Need:
2 packets basil leaves
3 tablespoons pine nuts
.5-.75 cups EVOO
1 garlic clove (optional)
Hollyized Steps:
Wash and dry the basil leaves.
Using the small bowl in your food processor, add in the basil leaves, pine nuts, EVOO and garlic.
Pulse the food processor until the sauce is to the thickness of your liking. For a thinner sauce just add more EVOO.
Just like that… PESTO CHANGO!!! You have a finished sauce! I made mine in advance for a dish I plan to make later this week. Wasn’t that easy?!?! Now you have more time to practice pulling a bunny out of that hat! 🙂
pesto chango
Ingredients
- 2 packets basil leaves
- 3 tbsp pine nuts
- .5-.75 cups EVOO
- 1 garlic clove (optional)
Hollyized Steps:
- Wash and dry the basil leaves.
- Using the small bowl in your food processor, add in the basil leaves, pine nuts, EVOO and garlic.
- Pulse the food processor until the sauce is to the thickness of your liking. For a thinner sauce just add more EVOO.
- Just like that… PESTO CHANGO!!! You have a finished sauce! I made mine in advance for a dish I plan to make later this week. Wasn’t that easy?!?! Now you have more time to practice pulling a bunny out of that hat!
