Friday, May 16, 2008

Chris's Pesto Sauce

A few years ago, I lived in a condo in Voorhees. When you live in a condo, you quickly get to know all of your neighbors since you're all so close together. In the building next to me, there lived a guy named Chris. He was one of those guys that talked to you like he's known you his entire life. He was definitely Italian, kind of round around the middle, probably originally from South Philly. The first words out of his mouth were always "Yo, Hiya doin?" He was one of the nicest guys you'll ever meet and he always had a beer in his hand. His condo was definitely the bachelor pad. We used to refer to it as "The Party Palace" because there was always a gang of guys carrying a keg and always a new reason to celebrate every weekend.
Another notable thing about Chris is that he loved to cook. He used to grow his own herbs on his patio and was always stirring a big pot of something on the stove. It was not uncommon for him to show up at my door with a mixing bowl in his hands and a big spoon saying "Here, ya gotta taste this!" I'm not even kidding.
Anyway, one night he came over with a big batch of pesto sauce. "Here, ya like pesto? Have some. I made a lot. It's good. You'll love it. Gaw'head, try it!" So funny. That sort of thing happened all the time.
Well, eventually, he moved out of his condo and that was the last I ever heard from him. Luckily, though, he gave me his pesto sauce recipe before he moved away. It's too bad that I have no way of contacting him. Come to think of it, I don't even know what his last name is.
Well, Chris, formerly of the Party Palace in Voorhees, wherever you are, thanx for the pesto recipe! You're totally right. It's good, and I love it.

2 cups fresh basil leaves, finely packed
4 cloves garlic
1/4 cup Parmesan cheese
1/4 cup pine nuts
1/4 cup olive oil
salt and pepper to taste

Put all ingredients into a food processor and process until smooth and creamy. Serve over your favorite pasta, on tomatoes, or also on boiled potatoes or sliced beef. For added color and flavor, dice up some sun dried tomatoes and sprinkle them on top. YUM!

Store in an airtight container in the refrigerator for up to a week.

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