About 3 cups fresh basil leaves (pack em' in there) 1/4 cup of your favorite nuts (I like almonds best) 3-6 cloves garlic 3/4 cup extra-virgin olive oil 1/8 cup lemon juice 2 1/2 TBS. salt Pepper to taste In a food processor or REALLY GOOD blender, blend nuts thoroughly. Add basil and blend to a paste consistency, using a rubber spatula to scrape sides frequently. Add a slow stream of olive oil, then lemon juice. Blend in salt and pepper. Let sit a room temp for an hour or so, giving the oils time to mingle. Should taste very strong/salty as it usually carries the flavor of the entire dish. Use to coat cooked pasta, warm or chilled. Add 1/2 cup pesto and 1/4 cup milk per 8 oz. pkg. of cream cheese, blend with an electric mixer for an awesome bagel/sandwich spread! Freeze it to enjoy pesto year-round. Give some to your friends who can't/don't grow basil.
Mmmmm. If you reduce the evo to, oh, 1/4 C. and back off on the salt a bit, whirl the rest with ricotta, it makes a swoon-worthy dip for bread sticks. Never tried pesto with almonds or lemon juice, gonna print that off and give it a go. (if you ever get up to Oly you GOTTA try Casa Mia. O man, I gotta not think about Italian at 11:30 PM!)
I'll keep that in mind on the trip back from a gig in Seattle Sunday night! I love Italian food because even the veggie stuff is healthy and delicious. I can't keep dairy in the house, because I will eat an entire brick of cheese (and have). I just wait till we have the money to go out so I can do it right! Oh, there's a great Indian place in downtown Oly. Can't remember the name, but I know they have belly dancers on Sundays.
Hm, missed that one somehow! Be sure to go to the Casa Mia on Plum street, much more atmosphere than the one on Martin Way. O hey, now the whole internet can know that, rofl! Hope your gig goes well (i:e, they throw money at you, lol!)
