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!