FIVE types of basil PESTO!!

Mmmm hmm that's right, five types of basil. There's Genovese, there's Thai, there's lemon, there's purple and there's curly. Together dynamite! I'm growing them all because I'm awesome, but also because they came in a packet of seeds I bought at our local Co-op. The lemon may taste a bit like dish soap when in a Caprese salad but alone picked fresh and placed in your mouth, chewed and swallowed is an experience I would hate to have lived without having. In fact this pesto is an experience that I may have regretted not having without even knowing: a philosophical conundrum that I have alerted you to and now, by making this pesto, you can avoid. Tis true, I am saving you from a mediocre, boring existence.

And now, a recipe. One that may save you from your lackluster life.

5 Types of Basil Pesto

Note: If you are not as cool as me and did not plant 5 types of basil, this recipe is almost as good with just the regular Genovese variety.

8 cups of unprocessed basil(s)

10 sundried tomatoes soaked in hot water for about a 1/2 hour

1/2 cup walnuts (pine nuts are preferable but they were $26.99/lb.)

4 Tbsp. olive oil

6 cloves garlic

1/2 cup parmesean, finely grated

Salt & Pepper to taste

*Do note: I forgot lemon. It was an accident. You should not forget it and put in the juice of 1/2 lemon.

I think that's everything but I am probably forgeting something I put in there. It truly was delicious. Traditionally my family makes this with whole wheat pasta. And then, traditionally, we put the cold leftovers on bread (yes, pasta and pesto on bread...carb fest 2010!!), and enjoy. Try it before you knock it. It's a great way to use pesto leftovers, promise.

Carrot Salsa??

MMMMMmmmmmm Hmmmmmm. I'll ask my dad or my sister for the right name of the restaurant, but there was this Mexican restaurant (El Menchaca! I remembered, but didn't change the rest of the sentence) we used to go to growing up...I'm drawing a blank now but really shouldn't, we went there all the time. I mostly fantasize about their cheese enchiladas because being the picky eater that I was (I know, I know hard to imagine) that was all I ever got. But then I remember their sopapillas....mmmmmmmm... Unlike the version common to New Mexican cuisine, these were large, round, fried, smothered in honey, crispy and chewy things. What I wouldn't give to have another one of those on occasion.

Well anyways, apparently they also made a carrot salsa. Growing up my tastes were certainly not refined enough to appreciate such delicacies but my dad remembers it fondly. When I pulled about three bunches of carrots out of the garden yesterday (and that's not even all of them!) I knew what I was going to make. Uh huh, carrot salsa.

Not having tried it before so having no recollection to base my experiment off of this is what I made:

About 2-3 cups of grated carrots ( I put mine in my new food processor, the current love affair of my kitchen, it being new and all. But really you might just want to grate them so you have larger carrot parts instead of puree.)

Handful cilantro, chopped (You may want to forgo this ingredient as it makes the salsa a funny color. Instead of a vibrant orange it is a dull orangish brown. Again a case for grating.)

1 whole white onion (Chopped or food processed)

2 Habanero Peppers (Be a sissy, throw out the seeds, you do want to eat this salsa right?)

Juice of 1 lime

Salt to taste

This salsa is different yet fantastic. It is easy to make and is sure to please a crowd...