I just wanted to pop on in to share with you an integral recipe-within-a-recipe from a dish I posted last week!
Last week I shared with you all a recipe for a basil pesto and mozzarella chicken dish that I adapted from Skinny Taste. The recipe required homemade basil pesto sauce ( a skinny version, of course ) and I was so excited to make my own basil pesto for the first time! The Skinny Taste recipe was almost identical to a traditional basil pesto (only thing it lacked was pine nuts). I was so surprised at how easy it was to make, and was knocked off my feet by the way it tasted. Here is how it went down:
- 2 cup basil
- 2 clove garlic
- 1/2 cup grated parmesan
- salt & pepper to taste
- 5 tbsp olive oil
Add basil, garlic, grated parmesan, salt and pepper to a food processor and pulse. After about 30 seconds of pulsing, begin to slowly add the olive oil. Continue to pulse until everything is incorporated. Scoop out of food processor, and serve over your meal or store in air tight container (it’s freezable)!
Makes a little over 1/2 cup of basil pesto.
You have to make this or you won’t truly experience all the joys that life can bring you. I swear.