Fields of Green Pesto

Pesto adds so much to so many dishes-swirled into a potato or sweet pepper soup, stirred into mayonnaise, brushed over a baguette, drizzled over a pizza, tomatoes and mozzarella, mixed into pasta, and the list goes on. Pesto freezes well, so if your basil is going to seed, make it into pesto. Freeze it, minus the cheese, in small containers to brighten winter soups, stews, and sauces. I didn't have enough basil, so used half parsley with good results. Adapted from the Fields of Green restaurant cookbook.

• Ready In: 5 mins
• Yields: 1 cup

Ingredients

• 3⁄4 cup extra virgin olive oil
• 1 -2  garlic clove
• 1  tablespoon pine nuts (or walnut pieces)
• 1⁄4 teaspoon sea salt
• 1⁄3 cup parmesan cheese, grated (about 1 oz.)
• 1  bunch fresh basil (about 4 cups)

Directions

1. Place all ingredients except basil in a blender or food processor.(if freezing don't put in the Parmesan cheese).
2. Blend until smooth, then add the basil a handful at a time, blending until all the basil is incorporated and the pesto is somewhat smooth. Enjoy!