A few curious souls have asked what recipe I use to make pesto. Below are my two favorites - one I make with walnuts because I think the balance of the ingredients works well with the nuts flavor. The other recipe I use with pine nuts for the same reason.  Many people can't tell the difference, so I say use what you have on hand or whatever is least expensive at the time. And if you’re married to a walnut farmer, never admit you use pine nuts or even thought of using anything other than walnuts. Just keep the peace. It’s better that way.

Recipe 1

2 cups tightly packed fresh basil leaves

4 cloves of garlic

1 cup walnuts

1 cup extra virgin olive oil

1/2 – 1 cup parmesan (fresh grated is always the best)

Sea salt to taste

Serves 6 (and enough for 1 medium pizza)

Recipe 2

1 cup tightly packed fresh basil leaves

1 large clove of garlic

1 heaping tablespoon freshly grated parmesan cheese

1 tablespoon freshly grated Romano cheese (or more parmesan if you don’t have any Romano on hand

1 teaspoon pine nuts (or walnuts)

2/3 cup extra virgin olive oil

Sea salt to taste

 Serves 4

Process basil, walnuts or pine nuts & garlic in a food processor until finely chopped.

Add olive oil in a thin, steady stream with machine on.

Add parmesan cheese and blend together.

·        A processor of some sort is a must. The ingredients have to be made into a paste.

·        For a great appetizer, boil small red potatoes until soft, when cool, cut in half, scoop out a small bit of potato from each half, and fill with pesto. Place on a platter, cut/filled side up, top with a few large shreds of parmesan and garnish with fresh basil leaves.

·        Pesto pizza: spread pesto over pizza crust and layer with tomatoes and artichokes

·        To spice it up: stir in spoonful of chopped, roasted chili pepper

 J keeps me well stocked with basil