After such a long absence, we are so thankful that Toni step up and dougie’d her way back into our life. She had barely locked her car before we were out the front of Annelie’s house greeting her with some bends, snaps and other loving movements.

Our friendship remains as close as it was way back when and it felt like no time had passed at all. We filled her in on our feud with Nigel Lythgoe and were both shocked (at the betrayal) and thrilled (for her opportunity) that she was considering accepting an offer to judge on So You Think You Can Dance. Obviously after the whipping it (in the sack) with Devo drama, we will try to end the Lythgoe feud to help her secure the role.

That being said, as delightful, kind, forgiving and warm dear Toni is, she is also a total nut. When she called to organise our catch-up she firmly requested we make our famous Toni Basil Pesto. Just the pesto, nothing else. Just pesto and a spoon.

Basil is the kind of herb that hits you like a mid break-dance fly-kick to the gut (in a good way), and when you add the sharpness of the parmesan with a dash of lemon juice, you have pesto perfection.

Unlike Toni, I would suggest serving with crackers or some freshly cooked pasta and an extra squeeze of lemon. I like lemon, especially Liz.

Enjoy!

Toni Basil Pesto
Makes: Probably about ¾ cup, maybe (noting that I am terrible with estimations)

Ingredients
1 bunch basil, leaves picked
½ cup finely grated parmesan
⅓ cup toasted pine nuts
1 garlic clove, finely chopped
½ cup extra virgin olive oil
lemon, salt and pepper, to taste

Method
Place the basil, parmesan, pine nuts and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Taste and season with salt, pepper and a squeeze of lemon juice.

Place in an airtight container and cover with a little oil – this will help stop the basil from turning black. Store in the fridge for up to one week.