Pesto is a wonderful spread or topping for sandwiches and appetizer, in addition to its obvious uses in pasta. It’s very easy to make yourself, and when our sweet basil plant starts to grow out of hand we always have a use for the basil. If you live near a well stocked grocery store (We have Trader Joe’s here in California), look for a bag of basil and try this yourself if you don’t have the plants.

Pesto Recipe

• 3 cups of rinsed fresh basil leaves.
• 1 cup of grated Parmesan cheese
• 3/4 cup of olive oil
• 1/2 cup of pine nuts
• 3 garlic cloves

Start by placing the garlic cloves in  a food processor. Pulse a few times until the pieces are as small as they can get. Add the basil and pine nuts, and pulse again. Add the olive oil slowly while running the food processor, and finally add the cheese.

Tip: The Simply Recipies blog has excellent advice for freezing fresh pesto, plus a slightly different version. In general don’t sweat the exact measurements, but try and taste it and adjust. The quality of the basil can vary over the course of the year, or from region to region, so you may need to add more or less cheese and olive oil.