Also, sorry I haven’t posted in a while. Blame the flu. It’s bad enough that the flu zaps your energy, but the fact that I couldn’t smell\/taste anything for days was a significant hinderance to developing recipes… The good news is, I’m back! And I have some awesome stuff lined up over the next week.<\/p>\n
![\"Walnut_Pesto\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2015\/04\/Walnut_Pesto.jpg\")
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Makes 1+ cup of pesto<\/strong><\/p>\n First, toast the nuts. In a small skillet over medium-low heat, add the walnuts and sunflower seeds and toss regularly until the nuts darken slightly and become much more aromatic, about 4-5 minutes. This is crucial; the toastiness will add so much more flavor to the pesto. The secret here is to keep the nuts moving around the pan so they don’t burn.<\/p>\n Next, rinse and measure about 5 cups of fresh basil leaves. Loosely add the rinsed leaves to a large measuring bowl and when it reaches something near 5 cups, transfer these into a food processor along with everything else: the toasted nuts, the (peeled) garlic, a small drizzle of olive oil, some salt, and a bit of lemon juice. <\/p>\n Pulse this mixture repeatedly, scraping down the sides as necessary, until you have a good pesto consistency. “Chunky” isn’t what you’re going for, but if you end up with a pesto smoothie, you’ve pulsed one too many times. <\/p>\n It’s that easy. Less than 10 minutes to an amazing pasta sauce. The lemon juice helps this pesto retain its flavor and color for up to a week in the fridge. What to do with your new pesto? <\/p>\n Pesto is by far my favorite pasta sauce, and it\u2019s also one of the easiest to make at home. While the classic version (with pine nuts) is hard to top,… Continue Reading →<\/a><\/p>\n","protected":false},"author":1,"featured_media":6849,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/6845"}],"collection":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/comments?post=6845"}],"version-history":[{"count":0,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/6845\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media\/6849"}],"wp:attachment":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media?parent=6845"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/categories?post=6845"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/tags?post=6845"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Ingredients:<\/h4>\n
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![\"Walnut_Pesto_Top\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2015\/04\/Walnut_Pesto_Top.jpg\")
<\/p>\nStep One<\/h4>\n
Step Two<\/h4>\n
Step Three<\/h4>\n
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![\"Walnut_Pesto_Fork\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2015\/04\/Walnut_Pesto_Fork.jpg\")
<\/p>\n![\"Walnut_Pesto_Half\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2015\/04\/Walnut_Pesto_Half.jpg\")
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