"Give your tailgate spread a better-for-you boost with this protein-packed snack". Editor's note: I will give you the recipe for the Presto Pesto, then the Pesto Yogurt Dip! Then after that a few ways to use your leftover Pesto. If you really want to make pesto the way it is SUPPOSED to be made, use a mortar and pestle. I have a really heavy and pretty marble one. But, DO NOT DROP IT ON YOUR FEET!! DOH.
Presto Pesto:
(makes 2 cups)
2 cups tightly packed basil or arugula leaves
1 16 oz. wedge Parmesan cheese, rind removed, quartered (I would us Grana-Padano Parm.*)
1/2 cup unsalted roasted almonds or pinenuts*
1 clove garlic (I would use 2*)
1/2 cup EVOO (extra virgin olive oil)
1/4 cup freshly* squeezed* lemon juice
1/2 t. sea salt (I would use coarse kosher salt)
Place the first 4 ingredients in a food processor or blender*. Pulse until finely ground. Add the olive oil, lemon juice, and salt. Process until smooth, scraping down sides as needed, until fully blended.
"Maturing: Discovering that the most difficult lessons that we will ever learn are the ones we thought we already knew."
Happy Friday, Friends!!!
Love,
Machete Milletti
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