Pesto

The herb seller in my local market knows me as "the basil lady" because, whenever my friend Sumaya and I get together for "Fest-o-Pesto", I am wont to clear him out of his stock.

A word on garlic and quantity: When I write "one garlic" I really mean the whole garlic (NOT one clove). Cooking with part-bulbs is for wusses. There are no vampires in my kitchen!

Ingredients:

• 3 bunches fresh basil
  
• 1 garlic, peeled
  
• 2 handfuls pine nuts
  
• 1 cup freshly grated parmesan cheese
  
• extra virgin olive oil to mix

Directions:

Place all ingredients into a food processor and blend, using just enough oil to mix pesto into a thick paste.
Invite your friends over to enjoy the wonderful aroma in your kitchen and sample your flavourful creation.
If there are any leftovers, package them into single portion airtight containers and freeze immediately.

To enjoy leftover pesto:

Thaw enough pesto for one use GENTLY.
(Be careful NOT to cook the pesto!)
Enjoy immediately.

Notes:

Pesto is a wonderful, versatile food, bursting with heart-healthy garlic. I enjoy it spread thickly on fresh, whole grain bread and topped with fresh tomatoes and Lancashire cheese.

Pesto is for sharing! Trust me on this one. If you consume this pesto, you will NOT be able to mask the scent with a swig of mouthwash or a sprig of parsley. You will breath garlic and you will sweat garlic! The only way to enjoy garlic and to still have friends is to share your garlicky creations with all of your mates. Then you will all smell the same!