It Ain't Over Yet

The sky is dark as pitch right now, beastly clouds chasing out what is left of Summer, and my camera is busted (a curse upon you oh techno Gods), but I can still take a nostalgic stroll to where the sky was once dotted with dancing bunnies and three headed dragons, and America was taking its turn on my play list (c'mon, I spent my kid years in Cali, cut me some slack, you muskrat you!). Just back from the Farmers Market with my kids; a Summer's heist, bags full of treats--berries, apricots, chewy bread, basil, free-range chicken...


I made pesto and more pesto and more pesto...but here, just for you, is a good start.

Into the Cuisinart went:
2+ very large handfuls of very well rinsed basil
5 juicy cloves of garlic
a generous handful of walnuts
1/3+ c. freshly grated parmesan
1/4+ c. virgin olive or grape seed oil
kosher salt and freshly ground pepper to taste

Begin to pulse, and add oil in a slow stream (I used grape seed oil cuz it's what I had on hand) and keep going until a nice wet paste is created. Taste and season as preferred with s&p and more parmesan if you like; learn what makes you happy, and do it.

Fantastic--the smell, the color, the taste.

On peasant bread with heirloom tomatoes and some slices of parmesan on top--killer...
oh, and if you get some ham in there too...a massacre!



to store: place in a jar or other 'liddable' container and top off with oil to keep it from discolouring (even if it does, it's not gonna kill you), and tuck it in the fridge, will keep for about a week.