Pesto

Pesto is a very forgiving recipe; measurements given below need not be followed exactly.  Pesto is wonderful in soups and also can be used to flavor sandwiches (try mixing with a spoonful of mayonnaise), deviled eggs, and salads.  Or brush on meat or fish before grilling or baking.

Yields about 1 cup

1 cup packed fresh basil leaves and tender stems (may use part fresh spinach)

1-3 cloves garlic

1/3 cup pine nuts, walnuts, or hazelnuts (toasted)

3-6 T Parmesan cheese (grated)

2 sprigs flat parsley (optional)

Finely chop together in food processor.

1/3-1/2 cup olive oil (for a lower fat version, use broth for part of the oil)

Add gradually while food processor runs to make a thick paste.  Serve at room temperature with any kind of hot pasta.  The flavor is intense; a little goes a long way.

To freeze:  Freeze in ice cube trays.  When frozen, remove cubes and place in a resealable plastic bag, removing from the freezer  as needed.  When making pesto to freeze, omit the garlic and cheese if desired.  When using the pesto, stir in freshly grated Parmesan and minced garlic.

Cilantro version:  Grind in food processor 1/2 cup sesame seeds (optional).  Add and process together 4 cups fresh cilantro, 4 cloves garlic, 1 tsp ground cumin (optional), 1/4 cup fresh lime juice or red wine vinegar, 5-6 T olive oil, and salt & pepper to taste.

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