Pesto

Fall is upon us and the basil in our garden won't be around once the cold weather arrives.  Pesto is wonderful when it is fresh ~ fresh from frozen is even better than store bought.  Here is my favorite pesto recipe...

Pesto

large bunch fresh basil

3 medium garlic cloves

small handful raw pine nuts

3/4 cup Parmesan freshly grated

few tablespoons good olive oil

Kosher salt to taste

Combine all ingredients in food chopper/processor.

Scrape and grind until well mixed and cake-like.  Sprinkle in a little bit of Kosher salt.  Grind again.

Remove from processor and shape into a cake in a small bowl.  Cover with a olive oil.  Store in fridge or eat immediately mixing oil in before serving.  Use as a spread on a sandwich, with crackers, soup, or on pasta.