Pesto for Arm Strength

I like to put my arms to test and keep them toned. Hence, I often subject myself to task, such as chopping, that may have been unnecessary. However, not so for pesto. Chopping all the ingredients by hand produces pesto with minuscule flecks of basil, and definition between ingredients. It's also more flavorful and pop in the mouth creating a sort of gastronomic satisfaction that you don't get from blended one - which forms a moist homogenized paste with little to no definition between ingredients.

I have used to same recipe for rocket and parsley pesto. Apparently there are a lot of vegetables you can 'pesto' with, such as broccoli. Before serving, I scoop just enough portion out from the small bowl and season with salt and lemon juice to taste.

Ingredients:
1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
one small handful of raw pine nuts
3/4 cup Parmesan, grated
A few tablespoons of extra-virgin olive oil

Start chopping the garlic along with about some of the basil leaves. Keep adding and chopping the rest of the basil leaves until they become a fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. In the end you want a chop so fine that you can press all the ingredients into a basil "cake" - see the photo up above. Transfer the pesto "cake" to a small bowl and cover with a bit of olive oil for storing.

Makes about 1 cup.