Pesto-Chango

Welcome back to the Kitchen! Today we have a nice little slice of home. We are making a pesto sauce, not quite like my mama used to make but still damn good!

So After making my curry I had all this extra basil, unfortunately it wasn't Italian so this is going to be our Thai Basil Pesto

Fresh Pesto

1.  Basil [as much or as little as you'd like]
2. Parmesan [1/2 cup]
3. EVOO [1/2 cup]
4. Garlic [3-4 cloves]
5. Pine nuts [1/3 cup]

Alright now shopping for this is super fast, you can get pretty much everything at your local supermarket, although it took me at least 40 full minutes to get the pine nuts, and damn are they expensive. Feel free to leave these out if you don't want to spend the dough. 

Like our last recipe you just need a food processor to get this going, so let's get cooking shall we?

First thing you want to do is wash off your basil. So simple a monkey could do it, so get to it ya damn dirty ape. Your basil is the first thing you're going to put in the processor. Next you prep the rest to go in, I recommend a quick chop on your garlic, and a toasting of your nuts. Nothing tastes better than toasted nuts...am I right? As always everything is a matter of preference and personal taste - nuts or no, I think a light toasting in a pan on medium heat before tossing them in is the best way to go. Next take your time to grate the park - don't be a cheap lazy ass and get that pre-grated shit. Get a block of cheese and enjoy the sweet sensation of grating your parm before you toss that in the processor. 

Now that you have your solids in pulse your processor a few times to get things a bit mixed up, pulse it like you're kid trying to make a dance beat. Once it's gotten a bit chopped up, toss the processor on slow and pour in your EVOO and blend that up like some smoooooth jazz. Boom - you have your pesto my friends. 

Enjoy with your preferred pasta and start eating!