We are Amy and Gail Shingler, sisters-in-law and friends!
We are passionate about living authentic and intentional lives!
We are enthusiastic about healthy eating!
We created a space to share our favorite recipes & the life philosophies from which they stem!
Our desire is to inspire,
may you be edified by what you read here!
Tuesday, September 18, 2012
The Besto Pesto
I have been super busy but the other day I finally got around to making one of our family favorites. In fact, when Joseph saw the meal being prepared he did a little jig. Don't tell him I told you, he has a cool reputation to uphold. :) Anyway, here it is. Don't be surprised if you do a little jig yourself...go ahead, no one's looking!
1/4 cup walnut halves
1/4 cup pine nuts
2 cloves garlic
2 1/2 cups fresh basil
1/2 cup fresh cilantro
2 TBSP fresh thyme (optional)
1 tsp salt
1/4 cup water
2 TBSP nutritional yeast flakes
1/4 cup olive oil (or oil of choice)
1 TBSP fresh lemon juice
1 Pkg. pasta, cooked
First toast the nuts. I add the walnuts to a medium-low preheated skillet and toast for about 5 minutes. Then I add the pine nuts and toast an additional 5 minutes. Watch carefully! You do not want to over do this step. They should turn a few shades darker and smell toasty. This is a great step to do while you are waiting for water to boil for the pasta.
Second, add all the pesto ingredients (minus the pasta) to the food processor and pulse everything until it has the consistency you want. Add the pesto to your cooked and drained pasta. Instant Yum!