Pesto time!

Basil loves summer sun!  Pesto season is here. Here's a great recipe for pesto.

• 2 cups fresh basil tips and leaves, gently packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts  OR sunflower seeds (these are less expansive than pine nuts and add great flavor!)
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

In a food processor, combine the basil in with the pine nuts or sunflower seeds, pulse a few times. Add the garlic, pulse a few times more.Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.Serve with just about anything:  pasta, steamed veggies,  potatoes, or spread over toast or crackers or pizza toppinf.