Nut free, packed with flavor, and perfect for making dinner tonight!
This easy basil pesto can also be a great go-to sauce in your fridge for last minute guests, as an alternative to shrimp cocktail sauce, and so much more.
This video also features my thoughts on an amazing kitchen tool you must have in your kitchen!!
Lauren Kim
10:22 am on Tuesday, August 7, 2012
Awesome video, Olivia! I like that your pesto is nut free. I'll have to dig out my immersion blender!
Olivia Saez
12:11 pm on Tuesday, August 7, 2012
Thank you Lauren! Such an easy staple recipe to have on hand. Keeps for weeks too!
Lisa Bontemps
5:57 pm on Wednesday, August 8, 2012
Waaaay too much olive oil in that sauce! I make pesto at least once a week with the basil from my garden. Wouldn't dream of making it without the nuts.But its really a personal preference.
Jane Rubino
6:57 pm on Wednesday, August 8, 2012
I'm with Lisa. Way too much olive oil. I've also got a nice crop of basil in the garden. If there is any left in the fall, I make a big batch of pesto and freeze it.
mtc parent
7:42 pm on Wednesday, August 8, 2012
My pesto: 1 c. basil, 1/3 c. each parmesan, olive oil, and walnuts or pine nuts, 1 clove garlic, a little salt. Whirl in a food processor. I usually triple the recipe. Yum!
Lisa Bontemps
7:45 pm on Wednesday, August 8, 2012
I'm sicilian. I don't measure anything! :)
Camilo H. Smith
8:12 pm on Wednesday, August 8, 2012
Thanks for sharing the recipe mtc parent. This video recipe by Chef Olivia is a great example of how you can digitize your recipes.
Olivia Saez
7:56 am on Thursday, August 9, 2012
Hey everyone! Great comments!! That's what makes us all unique cooks! I like to use more olive oil in many of my sauces and dishes. More olive oil means less of everything else, like a lot of cheese or other high calorie ingredients. EVOO has plenty of calories and fat, but the good kind for a healthy heart and diet. Much a part of my French/Mediterranean cooking and background and more I hope to share! :)
Laura Satterfield
11:29 am on Thursday, August 9, 2012
Fabulous!!! Are you making more videos?! What a great idea!!! Congrats!!! Oh, how do I subscribe to see more??
Katrina
4:30 pm on Friday, August 10, 2012
I sometimes cut the olive oil with skim milk. I use Skim Plus because it is really creamy. It is more of a creamy sauce but cuts down on the calories. You can also saute the garlic in a little of the olive oil beforehand, if you want to tone down the garlic flavor. I, personally, do not. ;-)
Frederick John LaVergne for Congress
12:23 am on Thursday, November 1, 2012
Someone kick the "Coach" spammer...
Tom Troncone
12:30 am on Thursday, November 1, 2012
We're trying. Have had him banned by IP address like 20 times in the past three days.
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3:20 am on Saturday, December 1, 2012
I'm for some reason still up and have just been following him/her around and deleting his/her comments seconds after he/she posts them.
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