Pesto
Strip the leaves from the basil stems and put them into a food processor with some olive oil, garlic, salt and pepper to taste, and some nuts and parmesan cheese if desired. Mix well into a paste or spread, adding more oil or any other ingredient as needed. It keeps well in the refrigerator for a week or two, or can be frozen to use later. It is wonderful on crusty bread, mixed with pasta, or with about any vegetable. It smells and tastes like the height of summer. Enjoy!!
