This summer I took the initiative to plant a few herbs and vegetables. My dill died almost immediately: however, my basil and parsley took off like a wildfire. So, between my harvest of homegrown basil and the basil I bought while I was at the farmer’s market this week, I had enough to whip up a small batch of pesto. I figured it’d be nice to have some on hand for when I make homemade pizzas or when I’m feeling lazy and am craving some pesto pasta mixed with fresh summertime veggies.

After clicking through several basic pesto recipes online, I settled on one published by the New York Times. Heeding my foodie friend Sarah’s advice, I used walnuts (less oily and cheaper than pine nuts) and left out the cheese since I would be freezing it.

2 cups fresh basil leaves (no stems)

2 T pine nuts or walnuts

2 large cloves of garlic

½ cup extra virgin olive oil

½ cup freshly grated parmesan cheese

-          Combine basil leaves, pine nuts or walnuts and garlic in food processor and process until finely minced.

-          With the machine running slowly dribble the oil and process until the mixture is smooth.

-          Add the cheese and process very briefly, just long enough to combine.  Store in refrigerator or freezer.

Yields 2 cups.