Ann sent me this recipe:
I have been diligently awaiting this moment all summer long. While I have been up to my elbows in pears, and shortly apples, there it was. Chastely waving in the breeze, tempting my senses. So today I rewarded my summer of hard efforts with PESTO!
Is there anything more heady than that aroma of warm basil, freshly picked, filling the whole house with that lovely green scent? I have been fiercely guarding this patch against marauding snails~~~ who wanted it as much as I did. The leaves were as big as my fist. Pesto turns even humble macaroni into something extra ordinary! If you don't remember pesto, you should reacquaint yourself with the emerald delight. If you haven't tried it yet, here's the recipe:
2 Cups firmly packed fresh basil leaves
3/4 Cup grated parmesan cheese (the real stuff, not that powdered junk!)
3/4 Cup good olive oil
2 Tablespoons pine nuts (or walnuts)
4 cloves garlic
Put all ingredients into the blender, and blend on medium speed, stopping blender occasionally to scrape the sides, until sauce is smooth, about 3 minutes. Serve over your favorite hot cooked pasta.
Now I would probably remove the parmesan cheese, but for sure I want to make this deliciously herby garlicky pesto.