Pesto

Derived from the Italian verb pestare ("to pound or crush"), we feature the traditional Genoese pesto recipe and encourage you to adapt it to your taste - arugula and hazelnut, perhaps?

Ingredients

1 cup of fresh basil

1 clove garlic

1/2 cup Parmesan cheese

1/3 cup pine nuts

1/4-1/2 cup extra virgin olive oil

Instructions

Add basil, garlic, Parmesan, and pine nuts to a food processor and slowly drizzle the olive oil until it reaches your desired consistency.

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Pesto

Yield: 2-4

Author: Dink Cuisine

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Derived from the Italian verb pestare ("to pound or crush"), we feature the traditional Genoese pesto recipe and encourage you to adapt it to your taste - arugula and hazelnut, perhaps?

Ingredients

• 1 cup of fresh basil
• 1 clove garlic
• 1/2 cup Parmesan cheese
• 1/3 cup pine nuts
• 1/4-1/2 cup extra virgin olive oil

Instructions

1. Add basil, garlic, Parmesan, and pine nuts to a food processor and slowly drizzle the olive oil until it reaches your desired consistency.

Created using The Recipes Generator

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DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

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