Garlic Confit Pesto from Nick DiGiovanni

I try @NickDiGiovanni ‘s pesto and try make it better with garlic, garlic, garlic, oh and did I mention garlic?

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#pesto #cooking #food #pasta #oliveoil #delicious #garlic #garlicconfit

Let’s make homemade pesto following instructions from Nick. But we’re doing it by using garlic comfy. Blanch your basil for about 15 seconds. Blanching it for 16 seconds. Fill a bowl with ice. Then cover it with water and let the basil cool off. I’ll use running water instead. Then gently pat your basil dry in that same basil water. Salt your water like the ocean. It kind of looks salty already. I’m using both. To my blender, I’ll add some toasted pine nuts. Pine nuts aren’t real, so I’ll use walnuts instead. Hopefully, this walnut ruin the dish. I’m making something called. It’s basically just breadcrumbs toasted in olive oil and seasoned with salt and pepper. I use it to give the pasta some crunch. Check if the garlic’s done. The kitchen smelled so good after I opened it. And my blanched basil. Add the blanched basil. Some toasted pine nuts. Add the toasted walnuts. Then a nice generous serving of Parmesan cheese. Expired Parmesan cheese. and some salt and pepper. I’ll add my clove of garlic. Then cover that up with some olive oil. I’m adding a lot of the garlic comfy I made earlier. Now we blend. Delicious. What? It kind of looks like green compound butter. Pour in your pesto and give it a toss. Pouring my pesto. Why is mine so thick? You should call her. I should call him. More pepper. Time to taste and rate. It’s a bit different from the pesto you normally get, but it’s really good. The breadcrumbs complement the soft textures from the pasta as well, and the garlic coffee I added made it kind of creamy. 9 out of 11. Do you want some? no baby.