i have been purchasing huge bunches of fresh basil at the farmer's market......each bunch is so big it
yields about 8 cups which is two batches of pesto. here is the recipe for classic summer pesto, which
4 cups fresh basil (rinse leaves and pat dry)
1/2 c. olive oil
1/3 c. pine nuts (pignoli)
2 cloves garlic
1/2 c. parmesan cheese (finely grated)
1 t. coarse salt
process the basil, olive oil, pine nuts and garlic. scrape down the sides. then add the cheese and the
salt and process til incorporated. scrape into a bowl and float about 1/2 " of olive oil on top.
pesto over grilled chicken and/or some pasta with fresh tomatoes and then fresh peaches = heaven!!!