Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, aunt ginny's pesto. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Aunt Ginny's Pesto is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Aunt Ginny's Pesto is something that I’ve loved my whole life. They’re fine and they look fantastic.
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To get started with this particular recipe, we have to prepare a few components. You can cook aunt ginny's pesto using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Aunt Ginny's Pesto:
- Get Basil Leaves (Chiffonade)
- Prepare Hearty Drizzle of Extra Virgin Olive Oil (The GOOD Stuff)
- Get Pine Nuts (Pan Roasted and Roughly Chopped)
- Prepare Grated Parmesan Reggiano (PLEASE The GOOD Stuff)
- Take Salt and Pepper
- Make ready Garlic (Minced)
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Steps to make Aunt Ginny's Pesto:
- Chiffonade the basil. To do this, all you do is stack the leaves from largest to smallest, roll them like a cigar, then slice into ribbons with a sharp knife.
- In your mortar and pestle, you are going to essentially build a mojito. Put the basil in the bottom with a large pinch of salt. Grind until a paste is achieved. Then the garlic, then pine nuts, then parmesan.
- Drizzle in the olive oil until a creamy paste is obtained. Salt and pepper to taste. Jar up and enjoy! Can be frozen for up to a year.
We don't have a biography for Aunt Ginny yet. Chickpeas give this vegan pesto recipe a lovely creaminess. If you can use homemade almond milk, which doesn't take long to make, all the better. Come to Aunt Chilada's and experience a unique piece of Phoenix AZ history, enjoy authentic Mexican food and listen to live music! An aunt is a woman who is a sibling of a parent or married to a sibling of a parent.
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