nom nom foody.

Pesto is really easy to make if you have a food processor and a spare half-hour. We get our pine nuts in the nut aisle, or from the bulk section. The fresh basil we get is often in little pots meant to be cultivated for later, though now that the fall is approaching I'm not sure how long they'll last.

Ingredients:
1 + 1/2 cups fresh basil leaves
1/4 cup pine nuts
one large clove of garlic
sea salt
pepper
olive oil

Assembly:
Take a small frying pan and turn heat to low-medium. Toss the pine nuts in the pan and use a bit of olive oil to coat the nuts, just enough that the nuts are lubricated. Season with sea salt and pepper. Gently stir occasionally, until nuts turn golden-brown.

Rinse basil in a colander, then take some paper towels and pat down any excess water from the leaves. Toss basil, pine nuts, and garlic into food processor, and blend. Until the pesto reaches a creamy consistency, add small amounts of olive oil.

Use sparingly! (I'm talking about that phrase - a little goes a long way.) This should be good for at least four servings of linguine pasta - I suggest serving this with shrimp to round out your meal. If you're saving this for later, you can cover the pesto with olive oil to prevent oxidization.

note: for my relatively small audience, do you have any suggestions, questions or other topics for my next blog entry? Please feel free to drop a comment and let me know. :)