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.