Pesto! Pesto! Pesto!

I looooovvve fresh pesto. Doesn't everyone? For this very reason, I plant many tiny basil seeds in the late spring so that there will be abundant basil leaves for pesto in the fall.

Here's an easy recipe:

2 cups fresh basil leaves
4 tsp. minced garlic or 2-3 cloves fresh garlic
2 tbsp. pine nuts
1/4 cup olive oil
2 tbsp. grated parmesan
salt and pepper to taste

Wash and dry the basil leaves. Work quickly because the basil leaves will darken quickly once they are picked and washed. Chop the basil, garlic, and pine nuts in a food processor. With the motor running, add olive oil, then cheese, then salt and pepper. Chop until it's as fine as you like. Refrigerate immediately, preferably in an airtight container. Cover the surface of the pesto with saran wrap to prevent browning.

One thing I really like to do is freeze extra pesto and use it all winter. You can freeze it in ice cube trays covered well with saran wrap, then just pop a couple of frozen pesto cubes into hot pasta whenever you want. Or, freeze pesto into a log shape (again, in saran wrap). Then just slice off the amount you need each time.

A family favorite is just simple pasta with pesto sauce, accompanied by some sauteed chicken.

Give this a try! If you don't have access to basil plants, run to Whole Foods and see if they still have any large plants. You should easily be able to pick 2 cups worth. Buy the plant first, though.