Pesto is quick and fun. You can make pesto with other greens and herbs. It livens up chicken and pasta. You can stuff into crimini or shiitake mushrooms and bake them. Spread on cheese and crackers. Make it often. Basil is available locally till November and is now available at my farmer’s market booths.
Ingredients:
2 c basil leaves, stems removed
1⁄2 c parmesan, grated (Sometimes I use feta)
1⁄2 c olive oil
1⁄3 c pine nuts (sub walnuts or almonds if needed)
1-2 garlic
Salt and pepper to taste
Directions:
1. In a mini food processor, place basil and nuts and pulse several times.
2. Add garlic and cheese and pulse again.
3. Open the top and scrape sides of
4. Slowly add olive oil and pulse till
5. Add salt and pepper to taste.
Made with fresh basil from my urban garden. 
Garnished with edible flowers from my urban garden.
I make this often. It is so fresh. It’s great drizzled over salad greens or with pasta. I want to try using avocado oil instead of EVOO. What do you think Lily ????