It's That Time Again . . .

My basil is flourishing . . .

Is it crazy that I love making my own pesto? It always makes me so HAPPY!!!!!!

And the recipe is . . .

Homemade Pesto by Ian Garten (Barefoot Contessa)

makes 4 cups

1/4 cup walnuts

1/4 cup nuts

3 tablespoons chopped garlic (9 cloves)

5 cups fresh basil leaves, packed

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 1/2 cups good olive oil

1 cup freshly grated Parmesan cheese

Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt,and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto if finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

*to clean basil, remove the leaves, swirl them in a bowl of water, then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Pesto is kind of personal preference as far as taste goes. Use this recipe as a starting point to help you figure out what you are your family like.