Pesto *but not for* Pasta

It might look like regular pesto, but this is much thicker!

I love pesto on just about everything! But let’s be real the pesto that you coat pasta with is just too thin to be baked onto crostini or tossed with cherry tomatoes spritzed with red wine vinegar. [Those are some good ideas right there, use them.] Some recipes just call for a chunkier pesto, and I have that for you!

Pesto Spread

• 3 c. basil

• 1 c. fresh grated parmigiano cheese

• 1 /2 c. toasted pine nuts

• 1 clove garlic, microplaned

• 1/2 c. olive oil

• 1 pinch Maldon salt

• 1/4 tsp. chili flakes

Combine all the ingredients in the blender or food processor until smooth but with discernible flecks of basil. If it is too runny add more cheese and now you have the perfect pesto to spread on crostini, sandwiches, or hot focaccia.