Presto Pesto

I made my second batch of pesto yesterday. We aren't really ready to eat it this week. I decided to freeze some for later. But first...here is how I make my pesto.

1) Stumble out to garden feeling groggy but determined.
2) Scout out the basil that is ready for harvest amongst the jungle.
3) Trim off what looks like 2-3 cups worth.
4) Stroll by the brussel sprouts to pick off any cabbage worms that are trying to feast.
5) Tear yourself away from any other garden task that seems to be calling you.
6) Go inside and rinse the basil thoroughly.
7) Remove all of the containers of leftovers from the top shelf of the fridge to locate your shredded parmesan cheese. Measure off 1/4cup (or more if you are cheesy) of parm and set aside.
8) Peal and mince 2-4 garlic cloves (depending on what you like). Try not to slice off your finger nail like this girl right here did.
9) Decide that pine nuts are over rated and pull out the walnuts instead. Chop up 1/4 cup and set aside.
10) Measure out 1/4 cup of extra virgin olive oil.
11) Cut and juice a lime for 1 tbls of juice.
12) Rummage through the cabinets for all of the parts to your food processor.
13) Throw in Basil and pulse, then add some garlic, then some walnuts, pulse some more, then more garlic, pulse, then some walnuts....
14) add parm and olive oil
15) Continue to pulse till smooth consistency.
16) Suddenly remember the lime juice and throw that in. Pulse a few more times.
17) Taste and decide it needs a little nutmeg and dash some in...pulseeeee
18) Scrap all of the pesto into a Ziploc bag and snip off a corner.
19) Pull out a ice tray from the freezer. Crack it and dump the ice in the ice bin. Rinse it out for good measure.
20) Squeeze out pesto into cubicles and laugh out loud as Office Space lines run through your head.
21) Place tray in freezer.
22) Smile because you have a dishwasher or not.
23) Let them freeze up and then move them over to a freezer bag and use cubes as needed.

Tadaaaaaaa!