Recipes

I’ve been making pesto lately. It’s so wonderful and fragrant and pretty and versatile! Here’s my basic recipe, but I’m imagining all the ways this could be tweaked & plan to try other variations in the future. 2 cups fresh basil leaves, washed and dried 1/3 cup pine nuts 4 cloves of garlic, roughly chopped (or more, to taste) 1/4 to 1/2 cup olive oil (somewhere in between… 1/2 is too much, but 1/4 might not be enough) 1/2 cup freshly grated Parmesan or Romano cheese Salt and pepper to taste Splash of lemon juice, optional After washing and drying the basil, splash on a little lemon juice if you want to keep the pesto a brighter green. Add basil and pine nuts to food processor and pulse until just chopped. Add garlic and pulse again. Turn on processor and add olive oil in a thin stream. Stop when...

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