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In August, when fresh basil is abundant in the garden, pesto
is my family's favorite meal. Using just five healthy ingredients that are a
cinch to keep stocked, you can whip up this versatile sauce in five minutes flat.
Then use it to top anything from pasta and veggies to burgers and grilled salmon. My teenage son loves it as a sandwich spread with tomatoes, fresh mozzarella
and prosciutto. For a light, gluten-free lunch, I mix it into a raw, grated
Since pesto pasta is good at room temperature, it's also perfect
to serve to company on the patio or to bring as a side dish for a barbecue.
Plus, it simply tastes like summer.
RECIPE: Miller Family Famous Pesto
Yields: One generous cup (good for a pound of past)
Prep time: 5 minutes
2 cups tightly packed basil leaves
4 cloves peeled garlic
1/2 cup pine nuts
1/2 cup grated Parmesan
1/2 cup olive oil
Put all of the above ingredients in food processor and blend
to desired consistency.
Use as a topping for pasta, fish, veggies or meat.
Keeps for a week in an airtight container in the fridge.
Additions: Add a teaspoon of lemon and few dashes of sugar if the basil
leaves are bitter.