DIGGING DEEPER

Pesto

From Asparagus to Zucchini: A Guide to Farm Fresh, Seasonal Produce

    3/4 cup olive oil
    1 garlic clove
    1/3 cup grated Parmesan
    1 T pine nuts or walnut pieces
    4 cups basil leaves
    salt to taste

Place all ingredients except basil in the blender or food processor. Blend until smooth, then add basil, a handful at a time, blending until all the basil is incorporated and pesto is somewhat smooth. If you don’t eat it all immediately you can cover with a thin layer of olive oil and freeze in ice cube trays or larger containers and enjoy pesto all year.