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Who here likes pesto?

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Dude, that's creepy. I just got done making a pesto pasta dish, with tri-colour rotelle noodles and strips of some garlic & sun-dried tomato chicken breasts that I baked on Monday. It's totally hitting the spot too, I started drinking wayyyy too early. You East Coasters are a bad influence on me.
 
Fiver, constantly announcing your homosexuality in bright pink colour for all to see. Well done pal.

Where do you live again? Lol.

sex-rb.gif
 
1 clove of garlic
2/3 cup fresh basil
1/3 cup grated parmesan cheese
1/3 cup olive oil
2 tablespoons pine nuts (pine nuts are so expensive, you can replace with peanuts or sunflower kernals)
1/2 teaspoon salt
1/8 teaspoon pepper

Stock them all in whatever blender you have (the mini ones work a lot better) and blend until everything is broken down. You can make a bigger batch and freeze, probably for up to 12 weeks (although put a fine layer of olive oil on the top of it before freezing).