There's not much better than the taste of fresh pesto.  I love it on pasta, summer tomatoes, french bread, as a sandwich spread, as a pizza sauce, the possibilities are endless.  Every summer I grow an abundance of tomatoes and basil.  I love to whip up a quick batch of pesto and keep it in the fridge and use it throughout the summer.  You can keep topping it off with olive oil to make it last a little longer.


1 cup fresh basil leaves

3/4 cup freshly grated Parmesan cheese

1/2 cup olive oil

2 Tbsp. pine nuts

1 1/2 tsp. minced garlic

1/8 tsp. salt

1/8 tsp. black pepper


Place all ingredients into the bowl of a food processor fitted with the steel blade (or a blender) and blend until you get the desired consistency.  Enjoy!