This recipe is super easy & delicious, I make it every Sunday and add it to pasta, put it on toast or throw it in salads or soup to add a little flava':
2 cups of basil (loose, no stems, rinsed/dried) 1/2 - 2 cloves of garlic (depends on how much you love it or not--I use 2) 2 tablespoons pine nuts or walnuts (lightly toasted in a dry skillet) 1/2 cup extra-virgin olive oil 1/2 fresh grated Parmesan (if your Lactose you can leave it out)
1. Combine everything but the cheese in a food processor (or a magic bullet). Only use about 1/2 the oil.
2. Process/Blend and add the rest of the oil gradually. Stores in fridge for 2 weeks, freezer for several months. Add the parmesan by hand just before serving.
So for those of you wondering where the infamous nun pictures came from, it was an impromptu photo shoot I had to capitalize on during the filming of a music video I was in two winters ago. This video has finally been released, so now all two of my Phetasy readers can see the final product.
A special shout out
to artist Blu, who is a friggin' genius and to the whole crew down in
San Diego. Most of them worked on the show Veronica Mars together and were true professionals. Everyone volunteered their time and it was an amazing two days filled with great people.
I had a dream last night about rats and a surfboard. In it, a creepy producer with a thick New York accent told me "This is your next video, kid." I thought a soundtrack one of my favorite bands was in order. So...here ya go.
