saucy

okay, finally! i tried posting this early last eve (before my previous entry) but it got eaten. so are you ready? i don't have time to do a "real" entry at the moment, so for now, here's the recipe for my kick-ass pesto sauce.**

INGREDIENTS:
1 cup firmly packed fresh basil leaves
1/2 cup firmly packed parsley sprigs
1/2 cup grated parmesan or romano cheese
1/4 cup pine or other nuts
1 large clove of garlic, chopped
1/4 tsp. salt
1/4 cup olive oil

INSTRUCTIONS:
In a blender or food processor bowl, combine basil, parsley, cheese, nuts, garlic and salt. Cover and blend or process until a paste forms. (If you do this by hand, as I did, you will want to chop or shred the basil, parsley, and garlic seperately and finely, and it might help to tear the leaves by hand). While you are blending/mixing or slowly processing the pesto paste, gradually add in olive oil and blend some more until it's smooth as butter.

**NOTES:
1. people with nut allergies will love my sauce b/c i took the short cut and omitted pine nuts since i didn't have any! ha!
2. as i stated, i did this all by hand & my mixer b/c of no blender
3. fresh spinach can also be used in place of or in addition to parsley
4.You can make this sauce and store it for later by dividing it into 1/4 cup portions. Pesto also freezes well for up to three months if it's airtight!

will try to update later...