Monday, August 30, 2010

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.

  • 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.


  1. i love that i always know which posts are yours--just by the title. love you...and learning to love all of the above mentioned nuts/herbs/what not.

  2. I love you! Maybe I'll post you some frozen pesto... holla!

  3. I freeze homemade pesto in ice cube trays all the time. It's best to add half the oil if you are freezing it, then after thawing add the rest of the oil and cheese..yum