Thursday, December 4, 2008

How to make pesto in your meth lab

Dear Tricia, How do I make pesto? I mean, how to do I really make it?

Well, I can tell you how to make it, but I'm not sure if I can tell you how to really make it. Okay, that was a stupid joke. For reals, it's easy. So easy, in fact, that I'll tell you right here in seconds. Er... minutes. But if you're on meth, you'll be able to read it in seconds, I'm sure.
Get a food processor. (See my Swedish meatball post for how to steal one from your divorcing neighbors. Very important to master that trick if you want to pimp your kitchen for free.) If you don't have divorcing neighbors, or no neighbors at all because you live in a meth lab (congrats on your meth haze-induced culinary endeavors!! A real gourmet, huh??), then use a blender. It won't look as nice and smooth, but it'll still taste good. You'll need:

2 cups packed full of basil leaves
1/3 cup pine nuts (Buy them in bulk at a health food store or an upscale grocery store other than Whole Foods Market because they fired me.)
1/2 cup olive oil
1/2 grated parmesan cheese
3 chopped garlic cloves
salt and pepper

Blend the basil leaves and pine nuts together. Add the garlic and blend that in. Add the olive oil in a slow stream until it's all blended together. Scrape the sides of the food processor or blender with a spatula to get all the goodness off the sides. Add the parmesan cheese, and however much salt and pepper tastes good to you. Seriously... taste it. Does it need more salt? Then add more salt. I'm always surprised at how many people don't check. Maybe that's why they're sending me their questions on this blog.

Simple as that. A little expensive if you're trying to have a homemade pesto dinner party for 30, but come on... you live in a meth lab. You can afford it.

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