Sat: Pesto

The basil was just too big and bushy to ignore today, so it was time for a haircut, aka pesto.

Easy Pesto

This is as simple as it gets, but easily customizable. 3, 3, 1/3, 1/3 and 1/3, in alphabetical order - basil, garlic, nuts, oil, parmesan

3 cups basil leaves, rinsed and tightly packed
3 cloves garlic, roughly chopped (4 if they're small)
1/3 cup pine nuts, lightly toasted (low-med heat, no oil, 15 minutes)
1/3 cup olive oil
1/3 parmesan, shredded
salt and pepper to taste

Blend the basil and garlic till it's almost (but not quite) a paste
Add the nuts, then the oil, and last the parmesan, blending in short bursts.
Taste, then salt and pepper.

We make it with penne or farfalle, but any sturdy pasta will do.

I also like to add a chicken breast per person - cut into bite-sized pieces and sauteed with one clove garlic, olive oil, and a hearty splash of white wine. Brown well and mix into pan with pesto and pasta before serving.

Top with more shredded parmesan, and serve with good bread, salad, and a chardonnay.