Pesto is a wonderful paste of basil, cheese, nuts, garlic and olive oil that can be used in a number of dishes. A few tablespoons add flavor to soups and casseroles. Stir a teaspoon into mayonnaise for a sandwich.
Mix a cup of it into hot pasta and add fresh chopped tomatoes and black olives for a light supper. Slathered on fresh bread and toasted, it's a delicious hors d'oeuvre. Pesto can easily be frozen in small batches for use all winter.
For every two cups of fresh leaves (no stems) add 4 chopped cloves of garlic, 1 cup of walnuts or pine nuts and 1 cup of Parmesan or Romano cheese. Whir this in the blender or food processor while adding about 1 cup of olive oil until the paste is smooth. Add pepper (the cheese is salty) to taste. Makes approximately 2 cups. You can keep this in the refrigerator for several days, or freeze.
