Dreamy Pesto Sauce

     I’m embarrassed at how easy this pesto sauce is to make, in fact how easy pretty much ALL pesto sauces are to prepare. Pesto is just the Italian word for “pounded” but it sounds so much more elegant. Something to do with grinding the ingredients with a mortar and pestle. Fortunately for you, we have electronic devices to make that whole process go at light speed. 

4 C fresh TG basil leaves

4 medium cloves of garlic, peeled and minced

¼ C freshly squeezed lemon juice

2 C shelled walnut pieces

1.5 C grapeseed oil

¼ C nutritional yeast flakes

¼ teaspoon salt

½ teaspoon freshly ground pepper

then,

5 pitted black olives and a little bit of the brine (1 teaspoon?)

        Take the bushels of basil leaves from your over-productive plants (that's a US quarter for scale) from your Garden and shake off any spiders that may have come along for a ride.  I always seem to bring friends in from the Garden. Then they freak out as I have completely disrupted their fine day outside, ripped their home apart, and transported them to a harsh environment. I feel a country song in the making.

         Layer your ingredients (except for the olives) in the exact same order in your high speed blender.  Basil first and pepper last. You get it. Secure the lid (double check or your walls will have a green splatter effect other people pay a year’s salary to achieve). Push the button for Sauces/Dips.

         You probably questioned your high speed blender's ability to suck the leaves from the top. But, magic! You now see a light green goop inside the blender pitcher. You really could just stop there and have pesto. You’d still see tiny bits of green and light brown together. But, take this one step further.

         Add the olives and brine. Put your cover on the pitcher. Push the Sauces/Dips button, again. Now your sauce is dreamy – no bits visible. The texture completely changed.

Be sure to refrigerate this sauce in the best container that matches its volume. You don’t want the oxygen in the gap between the top of the sauce to the bottom of the lid to be mixing with the sauce. Your forest green will transform quickly to a fatigues green. I never could have served in the army because of their color choices. That, and I am wimpy and scared of dying. I salute all who serve their country and leave the comforts of their home to bring peace to others.

         This sauce is suitable for mixing with hot noodles, spreading on your sandwich, mixing with your salad, or drinking. Wait, not drinking. I meant to type, “drizzling on a roasted portabello.” Yeah, that’s what I meant to type.