How to Make Perfect Pesto

Is there anything that tastes more like summer than fresh basil and tomatoes. Basil is ready now in abundance, this year's garlic is ready to use - Pesto which is one of the freshest tastes of the summer combines the two and is perfect with all the fresh tomatoes that are now becoming available.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 cups basil, either green or purple of a combination of the two
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts, either toasted or plain
• 3 peeled garlic cloves
• 3/4 cup olive oil

1. Wash basil in plenty of cold water, remove leaves from stems, and dry. Spinning them in a salad spinner works really well.

2. Put all ingredients except olive oil (here you can use extra virgin, virgin or regular), into the bowl of a food processor fitted with a steel blade. Pulse the ingredients a little to mix them up.

3. With machine running, add olive oil in a thin stream until it's all added. Then run for about 40 seconds. Scrape down sides of bowl. Add a little more oil if mixture is too thick then process again until everything is mixed and is well processed with no bits larger than the others.

4. Seal in containers and freeze if not using within 2 to three days. Each batch makes enough for 4 servings of pasta. Make sure to save about 1/4 cup of pasta water to add to pesto and pasta when mixing. Serve with extra parmesan cheese. Also good just dabbed on sliced tomatoes. Or make a Pesto pizza.

Tips & Warnings

• Two batches usually fit into the bowl of a food processor.
• I usually make about 8 to 10 batches and freeze. This dish is impossible to make in the winter months.
• When Pesto is eaten in the colder months, it immediately brings back the taste of summer!
• Cover immediately and keep covered tightly. The top will go brown if exposed to the air. It is still edible when brown, but just not attractive.