Basil Pesto

A summer cooking essential—I rely on this recipe again and again. Perfect tossed with pasta or on pizza, and it keeps well in the fridge or freezer. Drizzle a thin layer of olive oil over the top before storing. (from Gourmet magazine)

3 large garlic cloves
1/2 cup pine nuts
2/3 cup grated parmesan cheese (about 2 oz)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups fresh basil, loosely packed
2/3 cup extra-virgin olive oil

Start your food processor and drop in the garlic; stop when it's minced. Add the pine nuts, parmesan, salt/pepper and basil, and process until finely chopped. Keep the motor running and slowly add the olive oil until blended.

For one pound of pasta, use 2/3 cup pesto with 1/3 cup hot cooking water whisked in. If you're freezing some pesto for later, it helps to freeze it in small containers. Will last in the fridge for about a week.

*Another way to use pesto—quesadillas. Spread pesto on tortillas, then fill with fresh baby (or thawed/squeezed frozen) spinach, chicken and monterey jack cheese. Cook in a hot skillet for a few minutes per side.