So I’ve been reading this book lately, and the author includes recipes of the dishes she talks about in the book. Spaghetti Compesto alla Trapanese. I feel so Italiano. One tomato, cut it up into chunks. I have lots of shallots in my house. It’s not in the recipe, and I’m not going to put it in the pesto, but I will use it in the pasta I make. With the pesto? I don’t think. No, no. With mine. I have no idea how the nonnas of the world used to do this, but I’m not doing this without a food processor. Raw almonds, garlic. Pour in some olive oil, you get this really creamy paste. Basil, add some salt. Oh, my god, dude, that is amazing. While my pasta is cooking, I’m going to just cook up the shallots. It’s so good. I’m going to eat the rest of my pasta now.