It’s raining. It’s chilly. It’s quiet. There’s fresh basil. Pesto Time!!!
I didn’t have any pine nuts so I tossed in a few roasted almonds–a different but still delicious flavor. Tomorrow I’ll put some on the tomatoes and roast them until they are cooked way down and nuggets of intense flavor. The taste of summer.
Pesto today: 2 c. tightly packed fresh basil leaves*1/2 c. grated romano or parmesan or combo*3 gloves garlic*a few nuts*5 tblsp olive oil.
Turn on food processor and with blades running drop in first the garlic, then the nuts. Add cheese and basil, then slowly pour in olive oil. Scrape sides of the bowl. Voila. Freezes well.
On The Way 
Yum! We use walnuts in lieu of pine nuts, and it’s scrumptious. We have a bumper crop this summer, so our pesto making is in high gear.