Classic Basil Pesto

There is nothing like the smell or taste of fresh basil. I have three basil plants in our garden this year and I've been using it almost daily, in Caprese salads, on sandwiches and of course, in pesto.

If you've never made pesto before, here is a foolproof classic pesto recipe. It makes a "jar's-worth", shown above:

• 3 large bunches of fresh basil
• 1/2 cup olive oil
• 2 largeish garlic cloves
• About 1/3 cup pine nuts
• 1/2 cup of grated Parmesan or Pecorino Romano cheese
• 1 teaspoon coarse kosher salt
• Juice of a lemon

In a food processor, pack the basil leaves inside and add the olive oil. Give it a pulse or two, enough reduce the volume of the basil. Then you have room to add the garlic, pine nuts, cheese, lemon and salt. A word on pine nuts. Don't be surprised at their price, they're pretty expensive, but a little does go a long way. And they definitely make a difference in the taste of the pesto. Blend everything together until the pesto is smooth. You can store it in the refrigerator for about two days but because of the cheese it won't last too long. Once your pesto is ready you can add it so so many things beyond pasta. Add it to fish, chicken, shrimp, on zucchini or potatoes, as a pizza sauce or in a grilled cheese sandwich. It's so versatile!