...and then I found $5.

A Jersey Girl turned Northern Virginia Girl.

This "blog" is a collection of useless things including, but not limited to:

• Pictures of my dog Macho
• Pictures of my other dog Beamer
• Things I try to DIY
• Races I run
• Tales of Love + Marriage
• Beautifying our Home Sweet Home

And many more random things!

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Everyone knows how to make pesto, but here is a reminder to myself to actually do it: Classic Basil Pesto Work: 10 minutesTotal: 10 minutes 4 cups packed basil leaves 1 cup grated Parmesan3/4 cup (3 1/2 oz.) pine nuts, lightly toasted2 cloves garlic, roughly chopped1/2 teaspoon kosher salt3/4 cup extra virgin olive oil Combine all ingredients, except the oil, in the bowl of a food processor. Pulse until the mixture is finely chopped. With the motor running, slowly pour the oil into the feed tube. Use immediately or freeze for up to a month. Makes 2 cups. (via Pesto Presto)

Everyone knows how to make pesto, but here is a reminder to myself to actually do it:

Classic Basil Pesto

Work: 10 minutes
Total: 10 minutes

4 cups packed basil leaves 
1 cup grated Parmesan
3/4 cup (3 1/2 oz.) pine nuts, lightly toasted
2 cloves garlic, roughly chopped
1/2 teaspoon kosher salt
3/4 cup extra virgin olive oil

Combine all ingredients, except the oil, in the bowl of a food processor. Pulse until the mixture is finely chopped. With the motor running, slowly pour the oil into the feed tube. Use immediately or freeze for up to a month. Makes 2 cups.

(via Pesto Presto)

Photo
  1. girlwithcurlsandglasses reblogged this from oh-onelovelyday
  2. oh-onelovelyday reblogged this from kimbaland and added:
    Reblogging to remind myself as well! I get lazy and always buy it.
  3. thingsiwillnevercook reblogged this from kimbaland
  4. maxsmom reblogged this from kimbaland
  5. meredithisaleo said: Perfect timing! The dinner question has now been solved :-)
  6. kimbaland posted this
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