Pot-sto Pesto

Everyone loves pesto except George Castanza.

Here is how to make it. I'm a grower and grow basil just so I can make this.

Place in a Cuisinart or blender:

1 cup packed tight fresh basil

1/4 oz weed. You can use anything from shake to buds. Your call.

4 whole cloves fresh garlic. I use 6 but I like garlic!

1/4 cup toasted pine nuts. They don't HAVE to be toasted, but it's nice.

1/4 cup parmesan cheese, grated of course

Pulse the blender and gradually drizzle in some good olive oil. Stop the blender and stir it around a little so it blends evenly.

Repeat until the pot-sto is a nice consistency, but don't add too much oil or it will be runny and make you fat, too.

Refrigerate overnight so the flavors have time to marry.

To serve, cook up a box of your favorite pasta shape, drain. Put pot-sto in a large saute pan and heat briefly, add pasta and toss until evenly coated.

You can also add some cream, diced tomatoes, and vodka at this step for a DELICIOUS variation.

Serves 4, and when the saute pan is cooled off the dog can lick it and get stoned too.