Ingredients:

• 3 cups firmly packed fresh basil leaves ( This is a LOT of basil)
• 2 large cloves garlic
• 2 TB grated parmesean cheese
• 7/8 cups extra virgin olive oil
• 1/2 cup pine nuts

Recipe:

1. Place basil,garlic, cheese, and olive oil in processor and mix at high speed.
2. When thoroughly blended add pine nuts and process for 10 seconds more.
3. Store in fridge in small containers for 4 weeks, or freezer for up to one year.

Notes:

Taste to be sure pine nuts are not rancid- you’ll know. Store them in the freezer.

Variations:

Pesto dip for chips:

Ingredients:

• 8 oz sour cream
• 8 oz cottage cheese
• 1 TB pesto
• 1 tsp dijon mustard
• 4 drops worcestshire sauce

Recipe:

Combine well

Pesto burgers

Recipe:

1. Grill hamburgers until done. Mix together 1/4 cup softened butter and 1/4 cup roquefort cheese. Moisten with a splash of cognac. Spread over top of burgers. Drizzle with pesto. Serve on a bun with a thin slice of red onion

Pesto potatoes

Ingredients:

1. Bake potatoes until done. Cut them in half and scoop out, reserving skin.
2. For each potato use 1 TB sour cream
3. 1 tsp pesto
4. 1 tsp butter
5. S&P to tast

Recipe:

1. Mash the potatoes and other ingredients together and put back into the skins. Sprinkle with your favorite grated cheese ( I use  parmesean) and return the potatoes to a 400º oven for 10 minutes or more until they are really hot.