I'm gonna try that one, Dave... except I'm going to sub fresh basil for the flakes... as my basil plants are now big enough to start harvesting. Yum-O!

I'll post my wife's recipe for home-made pesto the next time she makes it -- -- -- it is super-easy if you can get your hands on enough fresh basil (3-4 quarts of fresh leaves makes about 1-1/2 cups of pesto). Mainly just basil, pine nuts, and olive oil -- but I don't remember the ratios, and she adds a little freshly roasted garlic and some salt.

I grow my own basil for this recipe mainly... a single plant can yield 12 to 16 quarts of leaves in a season, so my 8 plants should have me in about 100+ quarts of leaves, yielding 12 to 14 pints of pesto.

Anyone who has ever tasted picked today, made today, eaten today pesto knows that the trouble is well worth it.

Equipment:  Greg Black made John Blount Personal model mouthpiece, Callet Jazz 63xx trumpet --- played at a mediocre comeback level for 30 full minutes per month...
Favorite Maynard Tunes:  Gospel John, all the other ones