Each month I receive an email from Tina at Moms Crazy Cooking with my assignment for the Secret Recipe Club. The club was created by Amanda of Amanda’s Cookin’. The idea behind this club is to give bloggers the chance to try each other’s recipes without the other bloggers knowing it until the assigned publish date. Each blogger is assigned a “secret” blog and asked to make a recipe from that blog.

This month, I was assigned to Crumbs and Chaos. Love the name! I’m also super jealous of the ladies who run it. Why? They are sisters…four sisters! I don’t have a sister hence why I am super jealous. Becca, Emily, Kate and Megan currently have 11 children between them. As they indicate on their site, their kitchens are full of CRUMBS and CHAOS on a daily basis. Too cute! The blog is their way of sharing recipes that nourish and delight each of their own families.

Each month that I participate in the Secret Recipe Club I try to select a recipe that I have not made before. Basil Pesto definitely falls into that category. I wasn’t avoiding it I just never got around to making it. I’m pleased to say that it is very easy to make. Now that I’ve tried it I can’t wait to make it again. There are so many ways you can use it. You can put it on pizza, pasta, steak or use it as a dip. That is just a few of the many ways to use this easy dish.

The only negative thing I have to say about Basil Pesto is that it isn’t exactly photogenic. You see what I’m talking about right? I think I added a little too much oil or I let it sit a little too long. I’m adding Basil Pesto to the list of tough things to tackle in food photography. It tastes great so that is really all that matters.

Basil Pesto

Ingredients:

Coarse salt and ground pepper
2 garlic cloves, peeled
1/4 cup toasted pinenuts
3 cups packed fresh basil leaves (2 1/4 ounces)
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese

Directions:

On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a thick paste. Add to a food processor with pine nuts, basil, and 1 tablespoon olive oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan cheese and pulse to combine. Season with salt and pepper. Serve on hot pasta or on a toasted baguette topped with shredded Parmesan cheese.

Recipe from Crumbs and Chaos.