How can such an amazingly simple recipe produce such mouth-watering results? Fresh ingredients, that’s how! I had the incredibly good fortune of having an abundance of fresh basil from my Aerogarden at the same time my garden’s snow peas were ready, on an evening of perfect weather for eating out on the porch. With very little time and effort, we dined like royalty! There was a lovely bottle of J Vineyards (no relation, haha) Pinot Gris that went beautifully with this meal.
There is widespread frost predicted here for tomorrow night. If you still have basil in your garden, now is a good time to whip up some pesto to freeze. You’ll love having that fresh, summery taste come winter!
Ingredients:
2 Tbsp extra-virgin olive oil
2 garlic cloves
2 Tbsp chopped walnuts
4 cups loosely packed fresh basil leaves
½ cup (2 oz.) grated fresh Parmesan
Preparation:
1.) Place oil, garlic, and walnuts in the bowl of a food processor, and process until finely chopped.
2.) Add the basil; process until finely chopped.
3.) Add the cheese, and process until just blended.
4.) Serve over pasta (should make enough for 1/2 lb pasta), or freeze for later use.
Basil-Walnut Pesto
Ingredients
2 Tbsp extra-virgin olive oil
2 garlic cloves
2 Tbsp chopped walnuts
4 cups loosely packed fresh basil leaves
½ cup (2 oz.) grated fresh Parmesan
Directions
1.) Place oil, garlic, and walnuts in the bowl of a food processor, and process until finely chopped.
2.) Add the basil; process until finely chopped.
3.) Add the cheese, and process until just blended.
4.) Serve over pasta (should make enough for 1/2 lb pasta), or freeze for later use.
julienne.red 
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