Pesto

Holy mother of pesto, I could eat this with a spoon. (Or in pasta, or with a big chunk of bread, or in quinoa, or tossed with roasted potatoes, or slathered on a pizza, or...)

I made a five-minute pesto about a week ago but (silly me) didn't take any pictures of it. So here goes the Official Blue Lemon version. It's really, really, really easy to whip up. Plus, store-bought pesto:homemade pesto :: English:Spanish (I'm trying to say that it's a million times better than store-bought.)

2 cups basil leaves, rinsed and dried (4 oz.)
1 cup pine nuts, toasted
1 entire head garlic
1/2 cup extra virgin olive oil
1 teaspoon kosher salt

Rip the leaves off the basil then rinse and dry them in a salad spinner so your pesto isn't watery. (I used two large boxes of basil, 2 oz. each - 4 oz. all together).
Toast the pine nuts over low heat until golden brown. Be vigilant - I never fail to burn them!
Chop the garlic and saute it in the olive oil until tender. You could just throw the raw cloves into the food processor but then your pesto would taste more like raw garlic and less like soft, sweet garlic and the garlicy olive oil you sauteed it in.

Whiz the basil, pine nuts, garlic and oil, and salt in the food processor until everything comes together. You can make it as smooth or chunky as you want.

Toss it with pasta, roasted potatoes, quinoa, couscous, or slather it on some whole wheat pizza crust, or put it out with some bread to dunk in it!