With all the rain we have been getting this spring and summer, my herb garden is really thriving!  We’ve gotten just enough sunshine in between the rain showers to keep the herbs a lovely deep green.  However, they are growing so fast that they are just about to go to seed, since I haven’t been using as much fresh as I should have been.

I came across the idea of making pesto in the local paper a few weeks ago.  It sounded pretty good, and I knew getting 2 cups of fresh basil would not be a problem!  I served it with angel hair pasta and oven-roasted veggies.

2 c. packed basil leaves

2 garlic cloves

salt to taste (begin with 1/2 tsp.)

1/4 c. toasted pine nuts or chopped walnuts

1/2 c. grated parmesan cheese

6 tbsp. olive oil

In a large food processor, chop the basil, garlic, pine nuts and parmesan cheese until diced.  Add salt and oil and mix until smooth.

Stir into cooked angel hair pasta with oven roasted tomatoes and peppers!

For more ideas, follow this link: