I’ve decided that eating fresh pesto is like eating summer.  If you grow your own basil, then what’s the difference between basil and summer, really?  To me, they’re fairly synonymous.  Cooking with home-grown fresh herbs is one of the treats of the season, and I look forward to it all winter long.

 Making Pesto

My basil plants were overflowing with great-sized leaves the other night, and I decided it was time for some pesto.  Every year at the end of the season I make a few batches of pesto, and freeze them to use throughout the winter.  This batch, though, did not last past dinner.  In a food processor, combine 2 c. well-packed basil leaves and 1/4 c. chopped nuts (pine nuts or walnuts).  Pulse till shredded, then add 2 cloves of garlic, 1/2 c. olive oil, 1/2 tsp. kosher salt, and 1/4 tsp. ground pepper, and pulse again.  Add 1/2 c. grated parmesan cheese, and pulse until smooth, pushing down as needed.  If you’d like to freeze this in a jar for later use, don’t add the cheese until it’s been thawed and you’re ready to serve it.

A Pesto Pasta Salad

Once the pesto was ready, I poured it over a lb. of cooked pasta, then stirred in 8 oz. of cubed fresh mozzarella and a handful of grape tomatoes.  Served with some fresh fruit, it was the perfect savory, gooey dinner that satisfied the whole family.

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