Goldmember's Secret Recipe Files: No. 3

[Goldmember]

My frickin' inbox continues to be flooded with requests for more frickin' recipes!

Due to the stream of overwhelming, positive responses to my first two installments in the series, "Goldmember's Secret Recipe Files,"
Goldmember has decided to bring to you, the Tone Rooms audience, another cherished recipe handed down through generations
of the van der Smut family:

No. 3: Goldmember's Peshto Shauche

1 cup freshly picked Genovese Basil leaves
1 cup freshly picked Sweet Basil leaves
1 cup freshly picked Purple/Amethyst Basil leaves
4 cloves fresh garlic, peeled
1 cup extra shexshy virgin olive oil
1 tbs kosher salt
1 tsp ground black pepper


Place all ingredients in a frickin' food processor and blend until a fine paste. If different varieties of basil are not available, substitute with
your favorite type. Freshly ground black pepper makes a big difference!

Serving Suggestion: Pour Goldmember's Peshto Shauche over a bed of 100% durum semolina rotini pasta, and serve with a chilled glass
of Merlot wine.

Coming soon...No. 4: Golden Breasts

 

[Goldmember]

I like to add shredded romano or parmesan cheese directly to the cooked pasta, rather than mixing it in the pesto.

 

[eSGEe]

nice