For The Love Of Pesto

Mmmm, pesto.

As a new gardener, and one who had a baby mid-season at that, I haven't had many successes this year.  What I thought was to be a bumper crop of green peppers has been largely done in by a teeming earwig population.  The cabbages never stood a chance against our not-so-friendly neighborhood ground hog.  And what tomatoes did manage to grow are picked prematurely by overly enthusiastic child gardeners.

Yes, if it weren't for the basil, I may have given up.  But the problem is, I'm hooked.  On pesto.

My basil plants did really well.  Really, really well.  So I've been feasting on pesto.  My family seems a bit less enthusiastic, but I don't mind much - more for me!

I've made this pasta salad more than a few times this summer - pesto, tomatoes and mozzarella cheese.  So delicious.  I've also been using pesto as a condiment on sandwiches or a dip for vegetables.  Delicious.

Here's my recipe for garden fresh pesto.  Don't blame me if you eat altogether too much of it - at least we will be in the same boat.

Lydia's Favorite Pesto

2 big handfuls of fresh basil leaves
1 or 2 cloves garlic
a few shakes of sea salt
about 1/4 c parmesan cheese
one handful (about 1/2 cup) walnuts (cheaper than tree nuts, and I prefer them)
about 1/2 cup  EVOO

Blend all in a blender to desired consistency.  Add more oil as needed/desired.