Love for Food

Last summer all I could think about was pesto. I had recently discovered a great farmer's market in the Bronx. I'd bring home huuuuuge batches of fresh veggies including a big bunch of basil. As much as I love basil, one person can only eat so much. At that point I did not have a food processor, so pesto was out of the question. There is still a few weeks left before the farmer's market opens back up again but I was enticed to make some pesto last weekend. I used a recipe that had walnuts instead of pine nuts. I always have walnuts on hand because of baking, so it was a easy substitution. You can use pine nuts if you prefer. The greens can also be swapped out for cilantro, parsley, spinach or a combo of the greens. Finally, I like to add a little lemon to cut all the oil at the end. Since it makes ten servings I froze some of it and plan to use it for a fish topping. Anyone have any unique ways to use pesto?Ingredients: Serves Eight
3 cups fresh basil leaves
1 1/2 cups chopped walnuts (or Pine Nuts)
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste

Method:

• In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.