Basil Pesto

2 cups firmly packed fresh basil leaves
1/3 cup walnuts or pine nuts
3 Tbsp grated Parmesan
2 small cloves garlic
1/4 tsp each salt and pepper
1/2 cup extra virgin olive oil

In food processor, combine all ingredients except the oil, pulse until a thick paste forms. With processor on, add oil in a slow stream until mixture is well combined. Makes about 1 cup

Transfer to an airtight container. Here, some may suggest pressing plastic wrap directly onto the pesto to keep the basil from browning. I'm going to encourage you Everyday Organics to add a squeeze of lemon juice to this recipe and skip the plastic wrap. The lemon juice will keep the basil green.

Refrigerate up to 4 days or freeze up to 2 months. You can also divide your pesto into ice cube trays. Once frozen, transfer them to a glass jar with a good seal. Defrost a cube or two as needed and enjoy.

-Toss it in minestrone soup
-Add to marinara sauce
-Coat fish fillets with pesto, then sprinkle with crumbs and bake or broil
-Brush onto chicken breasts before roasting
-Mix with boiled new potatoes, steamed greens or sautéed zucchini

Recipe compliments of Mary Shannon, who's always cookin' up somethin' good in those North Gerogia mountains.