Pesto: 2 c. fresh basil leaves, 1 tsp salt, 1/2 tsp pepper, 1-2 tsp finely chopped garlic, 2-4 T pine nuts (or walnuts), 1/2 c. olive oil, 1/2 c. grated Parmesan cheese. Combine in blender or food processor until texture is slightly grainy. Mix well with your favorite pasta. Pesto can be frozen in ice cube trays then removed to a plastic bag for storage, or spread on a slightly oiled pie pan and cut into cubes when frozen. Frozen pesto makes for a gourmet quick-meal year round. It’s hard to have too much frozen pesto stashed away.

Pesto-NonDairy-- Blend 2 min at low speed: 1 bunch fresh basil, 1/4-1/2 c. olive oil, 2-4 cloves garlic, 1/4 c. nuts (pine, walnuts, or sunflower seeds), 2-3 tbs. miso (barley or a mellow variety) and salt to taste.

Can also toss green beans and potatoes with pesto.  It is delicious, a great side dish to grilled chicken.