Pesto La Mubanga

Pesto La Mubanga:

Take two cups of fresh basil leaves. If you have a food processor, that would probably work best to shred them; I use a cheese grater, which turns my fingers green.

Pour in a half-cup of olive oil into your bowl with your shredded basil leaves.

Salt, Pepper, papryka (I use sweet papryka), a little bit of cayenne (as much as you desire).

Then put in several cloves of crushed / pressed garlic, I use about six or seven, but that's because I like excessiveness.

Several pinches of parmesan cheese and several tablespoons of cream cheese....stir in all in good.

some diced pine-nuts or several splashes of beer go nicely, too.

Mix it all up, take time to smell your mix and breathe deeply.

Serve it over spaghetti noodles.

ROCK AND / OR ROLL!
Burro.