Farmer's Market Pesto Sauce

To make a good Pesto sauce you must have fresh basil. You can usually find pretty good basil at your local market, but the best basil at the best prices is at a Farmer's market. In 2011, walking amidst the rainbow displays of dahlias, delphiniums, zucchini and strawberries is one of my favorite things to do. Usually there is a group of musicians playing bluegrass tunes. Parents smile and look on as their toddlers dance in front of the band. How to find basil at a Farmers Market? Just follow your nose, you will smell it first. Sweet and pungent, its green leaves beckon; challenging you to 'Go ahead, make Pesto!'.

Common Sense Tip: Pesto should be made in early autumn, when basil is in season. DO double or triple this recipe. I store my Pesto by freezing it in an ice-cube tray. Then I dump the cubes into a freezer bag after they're frozen. Microwave for a minute or two to defrost. From The Complete Cooking Light Cookbook. Yield: 1/2 C

Ingredients:

2 T pine nuts (optional)
2 large garlic cloves
2 3/4 C loosely packed fresh basil leaves (about 1.3 oz)
2 T grated fresh Parmesan cheese (use Parmigiano Reggiano if you can afford it)
2 t lemon juice
3 T extra virgin Olive Oil (get a lighter one--it doesn't interfere with the basil taste)

Directions:

Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add basil, cheese and lemon juice; process until finely minced. With processor on, slowly pour oil through food chute; process until well-blended. Toss into hot pasta and top with plenty of freshly grated parmesan. Mangiamo!