Not Just Your Doctor

My first basil harvest of the year that I use to make margarita pizza, spaghetti, ziti, pesto, salads... the list is endless. Here is my favorite pesto recipe that can be used on sliced tomatoes, on pizza, over pasta, & mixed with chickpeas, grape tomatoes and purple onions.  If you find other uses, please share. 2 cups of fresh basil leaves 1-2 cloves of fresh garlic, depending on taste 1/4 cup pine nuts 2/3 cup extra-virgin olive oil sea salt freshly ground pepper Vegan Parmesan cheese [or regular Parmesan or Pecorino cheese] Combine the basil, garlic and pine nuts in a food processor and mix until coarsely chopped.  Add half of the olive oil and pulse again until well mixed.  Season with salt and pepper.  Add the rest of the oil [sometimes this will be less than half of the remaining oil, depending on the water content of your basil] and pulse until smooth.   Add Parmesan cheese and use the pesto in the recipe of your choice.

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