Pesto (is sneaky)

I haven't always been a pesto fan, but college did me in. All of a sudden I couldn't get enough basil in my system. Pesto sandwiches. Pesto dip. Pesto pizzas. 

And then I found out how to make it. 

Possibly the greatest invention ever.

But it just gets better! I found a recipe for broccoli pesto in Sunset magazine which I thought I would try. 

That's kind of a big deal, ya'll.

Unbeknownst to me, the pesto was made with only broccoli, so when I bought basil to add in, I didn't realize that I would only mask the broccoli taste. I'm fairly sure the heavens parted and a choir of angels praised me for finally eating like a grown up by choosing vegetables. Even if I have to liberally douse them in olive oil and cheese.

You can't win 'em all.

Pesto

basil (fresh, or a paste)
one clove garlic
parmasean cheese
olive oil
nuts (walnuts or pine, preferred)
broccoli (as much as you can handle)

salt

I generally just add all of my ingredients into the blender. This became an issue when my blender did not blend them thoroughly. Maybe, in hindsight, you should mix your ingredients before blending? Or trust your blender?

I sight-measured the fixings, getting the pesto into more of a paste-like consistency. Add more oil for a smoother "dip" or less green. More basil or garlic for more kick. You get the idea. 

(There are plenty of pesto recipes out there, I merely added broccoli to mine)

The best part must have been spreadin' the pesto love on a grilled pizza. Mr. E swears we might never go back to frozen oven-baked pizza again (thank goodness, because I made a bunch of dough and froze it!).

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