Pesto = YUM!!!

Tonight we had our first batch of fresh pesto from our container garden and it was fabulous (so good, in fact, that I ate way too much and now have a stomach ache, but that is neither here nor there). The recipe is easy, though you will have a bit of garlic breath when you're finished, so make sure that everyone eats some!

(source and photo how-to of a similar recipe!)

You will need:

- 2 cups packed fresh basil (I used sweet basil and boxwood basil)

- 1 Tablespoon lemon juice

- 1/4 cup and 3 Tablespoons olive oil

- 1/2 cup grated parmesean

- 4 cloves of garlic

- 1/3 cup walnuts (or 1/4 cup pine nuts)

- 1 box angel hair pasta

Stats:

Prep time: 5 minutes

Cooking time: 6-8 minutes (follow the directions on the pasta box)

Serves: 6-8 people, depending on how hungry you are!

What to do:

Don't blink, these directions are so fast and easy you might miss them! In a food processor, combine the 1/4 cup olive oil, garlic, and nuts and process until well blended. In smallish batches add the basil and process until smooth. Then add the lemon juice and parmesean and process again. You can add a bit more olive oil if it seems too thick. Cook the pasta according to box directions, drain and combine with the pesto. Serve hot and top with a bit more parmesean!  That's it! Easy and delicious!!

P.S. You can also freeze pesto to keep it for longer (and if you do choose to do so, skip the parmesean because cheese + freezer do not equal deliciousness in this case). 

P.P.S. When you have finished your bowl of pasta and pesto, politely excuse yourself to the restroom to remove the several large pieces of green from between your teeth - trust me on this one!