Pesto Sauce

Max, have you ever thought about how many cookies and cupcakes we have made through the years? It must have been a house full at least.

Just last week, I had to make up dozens of sugar cookies so my husband would have plenty to share with friends at the Fair. His requirements were simple: something that would travel well in the heat, not be messy on the fingers, and plain enough that everyone would like them. Isn’t that easy to fill?

I was wrong about only having peppers and tomatoes in the garden. The basil is doing well too. I must have a quart jar of dried basil left over from last year, when it also did very well, so there isn’t much need to dry the excess. I have been using chopped basil leaves on corn, on salads, over burgers, even in cornbread, and still I haven’t made a dent in the production.

We’re not real big on Italian food, but this Pesto Sauce is a nice change from the tomato based Italian sauces. This makes about three times what we can eat at one meal, so I freeze the rest. Hey, it uses up 5 cups of fresh basil leaves!

Pesto Sauce:

About 5 cups fresh basil leaves
¾ cup fresh parsley
½ to ¾ cup Parmesan/Romano Cheese
6 to 8 cloves of garlic
1 teaspoon salt
½ to ¾ cup olive oil
2 oz. Pine nuts or walnuts

In food processor, process everything except the olive oil and cheeses until thick and deep green. Quickly process in cheese. Finally add the oil and process until very thick.

At this point you can serve fresh on pasta, or use as a spread on break.

Any extra can be placed in a cupcake papers and frozen for later use. Place all papers in a large, zip lock freezer bag to use later in the winter.