Pesto

 I made this recipe last week and used it to dress a simple pasta salad for the 4th of July.  It was a big hit for both the kids and adults!  I have 4 basil plants that are doing really well this season.  

• 3 cups packed fresh basil leaves

• ¾ cup grated Parmesan cheese

• ½ cup olive oil

• ¼ cup pine nuts

• 4 cloves garlic, or to taste

• 2 teaspoons lemon juice, or more to taste (optional)—>do the lemon juice, it really brightens up the flavors.

  Combine basil, Parmesan cheese, olive oil, pine nuts, and garlic in the bowl of a food processor or blender. Blend to a smooth paste. Add lemon juice, if desired, and quickly pulse to combine.

  The consistency I like best is just a bit thinner than a paste.  It tosses well in the pasta salad and also is a good spread.

  For the pasta salad, I used a pound of rotini cooked using the package instructions, 20ish cherry tomatoes, and a container of fresh mozzarella shaped like little ears (orrichette)

  Per serving      

  calories 92
  total fat 9g
  saturated fat 2g
  cholesterol 3mg
  sodium 59mg
  total carbohydrate 1g
  dietary fiber 0g
  total sugars 0g
  protein 2g
  vitamin c 4mg
  calcium 60mg
  iron 1mg
  potassium 54mg