Pesto.....

This year I had an abundance of basil - I dried some, froze some, ate a lot on salads and pastas and kept some in a vase by the kitchen sink just for the fragrance!

Today I made a little batch of pesto:

It's perfect on crusty french bread, mixed with a little mayo on a sandwich, tossed on baked tomatoes or even mixed into salad dressing!

I really don't use a recipe but this is close to what I do:

PESTO

4 cups basil leaves

2/3 cups of pine nuts (can also mix in some walnuts)

2/3 cups asiago-reggiano cheese (or parmesan)

2 cloves garlic, crushed

2/3 cup extra virgin olive oil (I use Tuscan or Garlic flavored)

1-2 t lemon juice (add a bit more if its dry)

Roasted garlic pepper and Kosher flake salt

Toss it all into a food processor til all mixed.  I refrigerate some, freeze some and eat some right away!!