Cavalock and The Pesto Peculiarity

After days of fussing and 'fessing, I finally bought the ingredients I needed to make some pesto. So why pesto? To be honest, I think in my entire life, I only had it a couple times. Well, I was reading an article bout it in Saveur magazine, its colorful history across not just Italy but all over Europe. Really nice read. It made me wanna put something together.

Then I found this simple recipe in Food Network magazine. A simple one that I think anyone can whip up in less than 10 minutes.

Blend 8 cups packed basil leaves, 1 cup olive oil, 1/2 cup toasted pine nuts, 2 to 4 garlic cloves and 1/2 teaspoon salt in a food processor until almost smooth. Stir in 1/2 cup grated parmesan cheese.

I didn't follow the exact recipe, I depended more on what I liked or was more comfortable with. Of course, you can use other greens besides basil. There were more interesting pesto recipes in the Saveur magazine.

It turned out pretty good! The basil came out a tiny bit stronger than I expected but still a pleasant spread for my bread buns. My mussels recipe can be found here. Although the Food Network magazine suggested I stir the pesto with the mussels, I didn't and used it as a spread instead.

Heh! Yah I know that below ain't exactly the most appetizing iPhone shot ever. :P