It’s time for basil pesto!!  This week’s CSA share featured a heaping 1/2 pound of Genovese Basil – best for making a fresh summer pesto.  There are many different recipes and to be honest, I usually just wing it based on how it tastes.  Here is one that works well:

3 cups basil (without stems)

1 cup olive oil

1/2 cup slivered almonds or walnuts

1/3 cup grated parmesan or pecorino

2 tablespoons garlic

Put all these ingredients into your food processor or mortar and pestle (like the Italians do!) and you’ve got something nice to work with!  Keep in an airtight container in the fridge or freeze and save for the colder months.