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How To make Spur Of The Moment Pesto
1 1/2 c Basil, globe, fresh
1 1/2 c Basil, holy (krapau)
3 Garlic clove
2 ts Chives; chopped
1 1/2 c Olive oil
1 c Parmesan; grated
1 ts Salt
1/2 ts Pepper, black
1/2 c Pecan pieces
1 c Chicken, leftover; minced
2 Anchovy fillets (opt)
In a blender or food processor combine the basils, garlic, chives, cheese, anchovies, salt, pepper, and 1/2 cup of the olive oil. Blend at low speed until a puree consistency is achieved. Drizzle in the remaining oil, blending at low speed until the oil is completely incorporated. Add the chicken and process no more than five seconds. Add the pecans and process no more than another five seconds; the chicken and pecans should still be identifiable. Serve as a sauce for pasta salad or hot pasta. Sam Waring
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OK so I'm not going to sit here and say zucchini noodles are so much better than spaghetti… your not going to want yummy carby pasta ever again... NO
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Trust me guys, don't knock it till you try it.
Let me know in the comments how this recipe turned out and or if you added anything to it.
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My goal is to give you a realistic look at what it is like to cook simple dishes. No smoke and mirrors, no fancy techniques, just pure cooking. News flash, things don't always go as planned, but that's what makes cooking fun.
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INGREDIENTS
-2 cups of fresh basil (can use some spinach if you don't have enough basil)
-1/3 cup pine nuts
-1/2 cup of freshly grated parmesan cheese
-1 clove of garlic
-1/2 cup of olive oil
METHOD
-In a blender or food processor begin by blending pine nuts and basil
-Add in garlic and cheese and blend again
-Begin to stream in olive oil until you get the consistency of pesto
-Store in an airtight container in the fridge to maximize shelf life
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