Pesto

1/4 to 1/2 cup olive oil

2 Tbsp. pine nuts or walnuts (toasted, optional)

1 ti 2 cups lightly packed fresh basil leaves (dried basil won't work)

2 large cloves garlic

1/4 tsp. salt

1 tsp. fresh Lemon juice 

1/4 to 1/2 cup freshly grated Parmesan cheese

Heat 1 Tbsp. olive oil in skillet over medium low heat.  Add pine nuts and sauté,  stirring and shaking pan constantly, until nuts are light brown (30 to 45 seconds).  Transfer to paper towel to drain.  Rinse, drain, and stem basil leaves.  Combine pine nuts, basil leaves, garlic, salt, and remaining olive oil in food processor or blender.  Process until finely chopped.  Transfer to small bowl and stir in lemon juice and cheese.  Refrigerate, covered with a thin layer of olive oil or in a zip lock bag with the air pressed out, up to one week, or freeze for several months.  Bring to room temperature before serving.  Toss with 1/2 to 1 lb. hot fettuccine or linguini.  Sprinkle with freshly grated Parmesan cheese.  Try adding to salad dressings, soups, or mix with butter for steamed vegetables.

Carolyn grows the best basil on her back deck in Alabama.   No matter what I do, mine is not as lush as hers.  Basil is easy to grow in pots or in the ground.  The more you pinch off the top of the plant, the bushier it gets.  By late September if you haven’t had enough pesto, you never will.