Oh, Hello. Welcome.

Dear Blender,

I want to thank you for your faithful service. For over a year now, I have subjected you to harsh work conditions; thank you for not calling OSHA. I've asked you to grind hazelnuts, tackled rock-hard chickpeas, and puree basil to smithereens. You've done them all to the best of your abilities, and with a smile, but it's time to rest. I'm relieving you of your extra-curricular duties. I'm letting you go back to your cushy life of milkshakes and smoothies. Don't worry, I adore smoothies. So we'll stay close friends.


Hello, Food Processor! Welcome to the house! I know it hurt your feelings when your old owner, BQ, called you "old, loud, and awful!" He didn't mean it. He was grumpy because he's moving to Western Mass. I love you. My partner, D-Mart, loves you. And, yes, oh yes, basil loves you.



Welcome.

• 1 part basil leaves
• 1 part olive oil
• 1 handful of pine nuts (or walnuts, yum!)
• 2 or 3 cloves garlic
• a pinch of salt
• 1 part grated parmesan (or romano--hello!)*

*If you want to freeze your pesto (which I highly recommend--save it!), leave out the cheese and add it when you're ready to cook it.