If you’re a basil lover, you will love this recipe for Fresh Basil Pesto.  Not sure what to do with it when you make it . . . . . here are some ideas:

• Mix it with Mayonaise for sandwiches.  Gives it a little Italian kick.
• Use it on pizza in place of pizza sauce.  Try adding some herbed goat cheese or Chevre to the pizza as well.
• Add to pasta when making pasta salad or just as a side dish.
• Spread on toasted baguette slices and top with chopped tomato and onion for a quick appetizer.
• Spoon over baked potatoes.

Ingredients:

2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

Combine the basil and pine nuts (or walnuts) in the bowl of your food processor.  Pulse a few times.  Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on.  Stop to scrape down the sides of the bowl with a rubber spatula.  Add the grated cheese and pulse again until blended.  Add a pinch of salt and freshly ground black pepper to taste.

This recipe can be kept in the freezer for up to 3 months.