Pesto Palanca

We all suffered from the recent throwdown, except for Nichole for some reason. The rest of us had a horrible night and she slept like a kitten. Who knows why?

Now let’s move forward by stepping back a bit…

In our first post I mentioned a pesto recipe that accompanied the tomato sauce. There have been tens of thousands of demands to get this thing online. It must be stressed that we’re only a small shop here at SixTop and it has been on the to-do list. Your time has now come! Sorry for the delay, gang.

You will notice this pesto has butter and oil all over the place. Yes, butter! In a pesto! Use it in small doses over pasta or blanched string beans. It goes a long way. Along with all that delicious fat the other great thing is that it lasts forever in the freezer and will thaw in a only few minutes if you’re making a last minute meal. It may be a little unhealthy but at least you know where it all comes from and it would never face a potential government crackdown!

Pesto Palanca

  • 2 garlic cloves
  • ½ cup pine nuts
  • 1 cup basil leaves
  • 2/3 cup olive oil
  • 4 tbsp unsalted butter (softened)
  • 4 tbsp grated parmesan cheese
  • S&P
  1. In a food processor, process the garlic and pine nuts.
  2. Gradually add the other ingredients until you have a thick paste.

Why not? It’s Tuesday.


One Comment on “Pesto Palanca”

  1. Love the simplicity of the pesto recipe, for sure going to try and replicate.

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