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presto: pesto

<< Oct 13, 2006 @ 11:25 >>

Dave at work had apparently raised a small army of basil plants in his garden and left what looked like a significant drug bust's worth of green leaf filled baggies in the break room. What can you do but make homemade pesto in this circumstance?

Smoke up more than Bob Marley himself, you say? No, you didn't read that last paragraph correctly. There's this word... metaphor.. maybe you should look it up.

It was my second attempt at homemade pesto ever. And, I'm sorry cmonster, but I have to say that this batch turned out better.

My two secrets are 1. hand chopping in oil (no food processors) and B. parsley. As for the rest of the pesto love (basil, never-had-sex-and-never-going-to olive oil, penne, dash of salt, faint hint of garlic, romano cheese [from Wisconsin, the Italy of the Americas], toasted pine nuts, garlic bread) ... well if you're not doing it that way then you're just beyond help, Zach's Secrets or not.

It actually turned out so good that I had a pesto withdrawl headache this morning. Well... or it may have been that prison wine that Dani tried to poison me with.

P.S. I'll continue to deny my Grey's Anatomy love in mixed company.

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October 15, 2006 @ 18:59:07

broccoli.pngnot dani (guest)

When you start reading the writers' blog is when you can start being made fun of.


October 16, 2006 @ 09:14:29

jem.pngpamelaNeko (#1001)

uhhhmmmmmm, toasted pinenuts, my fave (and often overlooked) Pesto ingredient. That sounds amazing!

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