Basil Pesto

I have learned to love pesto. Nutty, zesty, creamy. If purchased from a store, pesto can be quite pricey, but when you grow the basil yourself, it becomes much more affordable. I've grown basil from seed indoors, but most frequently I purchase a plant. Sometimes I put that plant in a pot indoors, sometimes I put it in a pot on the deck, sometimes I plant it in my garden. All work. All produce abundant amounts of basil.

8 cups of fresh basil (2 cups packed)
1/2 cup grated Parmesan cheese
1/4 nuts (pine nuts, walnuts, I've even used pecans)
2 garlic cloves
1/2 tsp salt
Juice of 1/2 lemon
3/4 cup extra virgin olive oil

Put the basil, cheese, nuts, garlic salt and lemon juice in a food processor with 1/4 to 1/3 of the olive oil. Turn the food processor on and allow it to run for a few seconds. With the food processor running, slowly drizzle in the rest of the olive oil. Process until smooth.

Now comes the best part. Mix little bits with hot pasta, spread it on crusty bread, bagels, smear it on a sandwich, dot it over chicken - whatever you enjoy! Save any leftovers in the fridge.