Possbily Pesto

I *might* have geeked out on the CSA this week.

I *might* have actually become a single lady crazy person and bought a mini food processor and made 3 (yes 3) batches of basil pesto. For my lonesome.

I *might* have done that. Who's to say? Its possible.

I *might* have eaten one entire batch straight from the mini prep bowl. Also possible.

I *might* have then frozen the pesto in ice cube trays so as to make lots of little individual servings.

And I *might* have then dropped said frozen individual pesto poops (they look just like little green turds) over couscous with grape tomatoes, over fresh pasta, over roasted tomatoes, over sauteed zucchini/squash/peppers and over a bunch of other warm dishes that instantly melt the frozen pesto in a luscious yummy sauce.

I *might* be convinced that this is the single most brilliant idea I've ever had. And I *might* have bought more basil to make into pesto tomorrow.

I *might* have done all these things.

Only my freezer knows the truth. And thats the way it should stay.

Mom's Basil Pesto

2 cups tightly packed basil leaves
2 TBS finely chopped pinenuts
2 cloves garlic, peeled
1 TSP salt
1/2 c. olive oil
1/2 c. freshly grated parmesan cheese
2 TBS freshly grated romano cheese
4 TBS butter, softened

In mixing bowl of food processor put the garlic, salt, basil, pinenuts and olive oil and process until smooth, scraping down sides once or twice.
Add the cheeses and butter and process briefly, just to incorporate the cheeses and butter.
Add 2 TBS of boiling water in which pasta cooked. If still too thick, add additional boiling water. Process 1-2 secs.

Personally I forgot to add the butter. Still tastes damn good.