When it comes to pesto, I wing it. Most pesto recipes are so stingy with ingredient amounts they never have enough of what we like in them so I always change the recipe to suit our taste. When it comes to pesto, I don't measure exact amounts of anything, I go by consistency and taste, but I'll give you a general rundown. You will need to have the following ingredients on hand. Cilantro, pine nuts, sunflower seeds or pepitas (nuts must be unsalted raw), fresh garlic, EVOO , fluer de sel or sea salt, lime juice and a good aged Asiago or Parmesan cheese. If you use a prepared, grated Parmesan cheese with Kraft on the label, a pox on you! In your food processor or blender toss in the first 4 ingredients. 1: One bunch of washed and dried, roughly chopped cilantro, stems and all Cut away the biggest bottom stems & toss, they're tough and will spoil the pesto 2: Two or three smashed cloves of garlic More can be added once you taste it and find out just how hot your garlic r...
Original art by Dove Cochrane. I have really great art posted here, and some crappy “learning experience “ art. (Just to show the creative waters don’t part every time we artists lay our bursh to canvas.) Along with my art, which I hope you will love, you’ll find a bunch of words written by me about art and my life experiences, poetry, and opinions. If you’re interested in a particular painting please email me and we can talk privately about price.