its green and creamy and delicious.

i make a good pesto.  ask anyone, my pesto is bomb-tacular.  its probably all the cheese and the dash of cream i add.  i once went to this restaurant and the pesto was a bit creamy and since then i've always added a little bit of cream to mine and its always been well received.  i thought i would make this pesto later in the week for some delicious something or another or whatever, but the basil leaves that i bought yesterday are already weeping so i decided i'd make it today.  cook time + prep time: 5min, a million servings like five total carbs or something, i don't know

ingredients:

2 cups fresh basil leaves
1.5 cups grated fresh parmesan (not the dry stuff in the shaker PLEASE)
0.5 cups pine nuts
a ton of garlic like 6 cloves, peeled
1.5 cups light flavor olive oil
0.25 cup heavy cream
1 tsp salt
0.5 tsp crushed red pepper

• toast your pine nuts.  i do this sometimes in the oven at 350F with some non stick cooking spray and toss em around until they're a bit golden, but i was too lazy to turn on the oven so i did it in a pan over the stove at about medium heat following the same sort of rules
• put everything but the pine nuts in a blender and mix it all well.  i use light flavor olive oil because sometimes i find with pesto especially if its heated, extra virgin tastes a bit strong.  mix in the pine nuts with a spoon and serve.  i'll prolly toss it with spaghetti squash and chicken breasts or something.