second only to maybe, strawberry shortcake on the reasons-to-be-happy-it’s-spring scale, fresh basil plants seem to crop up in local markets, just begging to be transplanted. i’m growing a few on our patio and the leaves are delicious on a sandwich or with pasta w/tomato & broccoli. but my favorite thing to do with basil is without a doubt… PESTO. i can hardly overstate my love for this stuff.

a friend on facebook recently asked for my pesto recipe but sadly i don’t have one – i just usually take whatever amount of fresh basil leaves i have, some garlic cloves, and drizzle in a bunch of extra virgin olive oil while it whizzes in the blender or food processor. once it’s smooth, i add generous amounts of parmesan cheese, walnuts that i’ve roughly pounded in my mortar and pestle (i know it’s supposed to be pine nuts, but i seldom have those and ALWAYS have walnuts), and pinches of sea salt and fresh ground black pepper to taste. i do LOTS of tasting. when it’s yummy, i throw it on my pasta! )

the only key to pesto making i have is relax and have fun and don’t take it too seriously.