I have a ton of basil and garlic, so I am going to fire up the food processor. I looked at recipes and was surprised to see pine nuts or walnuts as an ingredient. I’ll go with some walnuts.
I’ll use some for a sauce on a pizza. I have tons of tomatoes, and a bag of pepperoni and cheese so that will be easy.

I love basil pesto. I've been making it fairly regularly for decades. Pine nuts are a must. You should toast them first in a dry frying pan. Two or three tablespoons full. Shake them around so they are lightly browned on all sides, then grind them fine in a spice grinder or blender, and set aside.

Put a bunch of fresh, washed and pat dried, basil in a food processor and spin it till chopped up fine. Add a quarter stick of melted butter, a half cup of EVOO, a quarter teaspoon of salt and a quarter teaspoon of pepper, two or three crushed medium sized garlic cloves, a half cup of grated Parmigiano Reggiano, add your ground up toasted pine nuts, and spin it again till thoroughly mixed. It's ready to serve on your favorite pasta.

We use skinkess walnuts. Don't use the China pine nuts.

Package says grown in Italy, packaged in the US.

Nice, not paying $30-40 a pound though.

We use 1/2 pine nuts and 1/2 Walnuts.

That's what we use. Freeze in ice cube trays then bag it.

I just keep the package in the freezer. They basically stay good forever.

Waited too long this year. My basil all turned black in 24 hrs. Must have a fungus. Damn. Still have a lot from 2020 on the freezer.

Great idea.

the best pesto sauce is made with a mortar and pestle

Never had any.

Yeah, Jim's more of a chimichurri guy.

Loves it on his chimichangas !!

Also, only hand-churned butter is worth using to make basil pesto.

Singing Chim-Chim-Cher-ee

Jim only sings country !

MMMMmmmmmm chikamungas!




Oh, man.....I have some Aji Panca and some achiote paste burning a hole in my fridge right now.

I gotta start thawing out some beef heart and a pork shoulder........!



I bought a bunch of limes and cilantro yesterday. Might should look into chimichurri for some churrasco!

Gonna need pictures of that yum.

I picked up a couple roasts today.

Garlic, lime, achiote paste, vinegar, onion......little salt.


Gonna cut up the roasts like country ribs. Charcoal.

I party with Nicaraguans and a dude from Brazil. I am lucky.

I had a buddy years ago that was from Brazil, Rodrigo.

Guy was a trip. Wealthy Brazilian cattle family. He had a bunch of vhs tapes of his family get togethers he’d watch after getting shellacked. He’d get home sick.

They’d get boozed up and chase cows on horseback. Grab the cow tails, get a wrap or two, and try to flip them around.

He was known in the dorm as Rum Rico. Lol.

Nothing to do with pesto. Sorry. 🖕