Best Age Ever

2 cups fresh basil leaves

2 tablespoons pine nuts

2 cups grated Parmesan cheese*

3 garlic cloves, minced (4 if small)

1/2 cup olive oil

*You can substitute Asiago or Romano cheese for sharper taste.

Blend basil leaves in food processor fitted with standard blade. Add pine nuts, cheese and garlic in the order listed until a thick paste forms. Add olive oil to the processor by drizzling in steady stream to mix through. Scrape sides as needed. Pesto should be the consistency of a smooth paste. Cover and keep refrigerated, will last up to five days.

Other variations

Pesto can be made in countless variations. Create your own!

If you prefer less cheese, scale back to 1/2 cup of cheese and add more nuts (1/2 cup of nuts compared to the previous 2 tablespoons.

Fresh from the farm salad

Large bowl of organic mixed salad greensCrumbled cheese (feta, blue or goat)

2 handfuls fresh berries or 2 large sliced peaches

1 handful walnuts, pecans or pine nuts (optional)

1/3 cup balsalmic vinegar or fig vinegar

2/3 cup olive oil

Mix greens, cheese an fruit in large bowl, reserving some fruit to top salad. If using walnuts or pecans, break into pieces and add to bowl. If using pine nuts, toast in dry skillet until pine nuts begin to brown and add to bowl. Mix well. Arrange remaining fruit on top for beautiful presentation.

Whisk vineagr and oil in a bowl, or combine in a covered jar and shake to mix. Pour into serving container.

Other variations

Experiment with different fruits, or add croutons for additional crunch.