Go Back
Print Recipe

pesto chango

Course: Main Course

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!