Basil Pesto
This has been a great growing season for basil and now it's time to harvest what's left and make up big batches of pesto. Served simply over long thin angel hair topped with pine nuts or mixed gently with steamed vegetables, once you've had fresh, you'll never look at a store-bought version again.

3 cups fresh basil leaves washed and patted dry.
3 TBSP. freshly grated Parmesan cheese
2 TBSP. Pine nuts
2 garlic cloves
1 cup extra-virgin olive oil

In a food processor pulse the basil, cheese, nuts and garlic until finely chopped. With the machine running, pour olive oil in a thin, steady stream, blending until the mixture is well combined and emulsified. Serve immediately. Store in an airtight container with a thin layer of oil (to preserve color) for up to one week in the refrigerator.

Basil Puree
Drizzle over chilled minestrone or any warm-weather bean or vegetable soup.

1/2 cup extra-virgin olive oil 1 medium bunch basil, leaves rinsed and patted dry 1/2 tsp. Salt

Combine ingredients in blender. Process until smooth; transfer to a glass jar and refrigerate for up to three days.