IVF CD6 and Basil Pesto Recipe

I went to the doctor today for my IVF monitoring. The doctor himself did my scan and not a lab tech. I was out of there in record time it was so quick! Anyway, I have 3-4 follicles on one side and about 4 on the other side. They are all still small and growing at the same rate, so that's a good thing. We don't want any "leaders" as I call them, eating up all my meds for their own growth potential. I just listened to my voice mail from the doctors and I'm to continue with the alternate nights of 2 Bravelle and 1 Menopur and the other night 3 Bravelle only. I go back again on Saturday. Also, can you believe that DH currently has a business trip to NYC during the window that I may have retrieval??? I love him, but I knew this would happen. We'll work it all out though. He said he could just go in the afternoon if they want to retrieve in the morning, but then we'd need to have a friend pick up Phoebe from summer camp, as I won't be cleared to drive that day because of the anesthesia. It's only one day during the possible retrieval window, so we'll see. I'll mention it to the office and maybe they can try to make me one day vs. the other.

Alright, I never got to this yesterday, so I'll make sure I post today. My pesto recipe is so not precise. This is definitely something I cook by feel. But the base recipe shows me proportions of things and it's from a cookbook called "Sauces". Here's the ingredients and proportions and then my version of preparation instructions:

Basil Pesto Sauce
1 lb fresh basil
5 garlic cloves
3 TB toasted pine nuts
1 TB coarse salt
8 oz parmesean cheese (I use locatelli romano)
1 cup olive oil

Toast the pine nuts in a 350 degree oven for about 5-7 minutes. Shake the pan every now and then to ensure no areas toast too much. You just want to release the flavor of the pine nuts.

In a food processor, combine the basil leaves, garlic, pine nuts, salt and grated cheese. I usually never have an entire pound of basil, so I usually downgrade all the measurements appropriately. Chop all this up in the food processor until you have it ground to a small consistency. Keep blending and add the olive oil until it looks like the right consistency - this is the "feel" part, sometimes I feel it wrong and add more olive oil later. I like to refrigerate this overnight to let the flavors combine and blend.


sara said…
Thanks for the good story about your aunt, it always is nice and gives me hope to hear about stories with happy endings! I wanted to wish you the best of luck on your cycle ahead. I hope your follicles behave also and no pesky lead ones emerge. During our cycle we started out with like 12 follicles, but a few pesky lead ones took out and we only ended up getting 5 follicles that were mature. But all five made it and we transfered two and frozr the three. One is now our little girl spot in there! So here's to some good scans ahead and a great cycle!
Trace said…
That's great! May them all be good quality and fertilize!
Martha said…
Great attitude about setting up the ER with DH's business trip, that's what friends are for! BTW, haven't met Gwen Stefani, but I will be on the lookout next time I go "over the hill to the Westside". (Translated, over the Hollywood hills into the Beverly Hills/Bel Air area where her and Gavin live.) I wonder if she will deliver at Cedars Sinai again, thinks she's in town for her second babe. Thanks for the update- Go Follies Go! Be Happy Follies, Grow! (see never was a cheerleader, but work with me here)
Very glad to hear that things are progressing nicely! :)
Kate said…
Sorry to hear about the potential hiccup in your retrieval with your husband being away. I hope that isn't the day. Thanks for the recipe! I usually make pesto by "feel" too but I think yours is better. I always forget to add cheese and we all know cheese makes everything better. Just like butter :-) Yum!
Duck said…
Wow that could be a pain if your DH is away, hope it all works out. Good to see that all the follicles are behaving and no one is being greedy for the drugs
Crystal said…
Thanks for the recipe! Sounds yum. I am glued to your blog for updates. All my fingers are crossed.
MamaSoon said…
I love pesto. Love it so much. It is soon pesto making time. I also cook by feel. Do you freeze your extra pesto?

8 follies sounds great. You sound like you are in a great frame of mind too!
Anonymous said…
Sounds like your follies are progressing nicely. Good luck to you. And don't worry about DH being gone, these things have a way of working themselves out. I try not to let those things get me all worked up anymore as it seems to do what it's supposed to anyhow.

Good Luck!!

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