Pesto
prep time: 00:10 serves: 4-6 cost: $4.00 vegetarian
	Pesto on pasta is the quintessential quick and tasty summer dinner, at least for those of us with basil overflowing our gardens. Other uses for the pesto are as a spread for toasted Italian bread and a marinade for grilled chicken or shrimp. Try pesto with spinach and romano cheese instead of basil during those dreary, basil-less months.
2 c fresh basil leaves, packed 2 garlic cloves, minced 1/2 c pine nuts, preferably lightly toasted 1/2 c extra virgin olive oil 2/3 c parmesan cheese salt and black pepper to taste 1 lb pasta 1/4 c pasta water optional 2 T heavy cream or half and half 2 T water	Makes about 1 cup, enough for at least 1 pound of pasta. Combine basil, garlic and pine nuts in food processor or blender. With motor running, add olive oil in a stream. Add cheese, salt and pepper, and blend well. Makes about 1 cup, enough for at least 1 pound of pasta. To serve, prepare pasta, mix pesto with small amount (about 1/4 c for full recipe) of water used to boil pasta, stir into pasta and toss well. For a richer dish, mix pesto with heavy cream or half and half and water. Variations: Substitute spinach for the basil Substitute walnuts for the pine nuts. Substitute 1/3 c romano cheese for 1/3 c of the parmesan. Use 1 c Italian flat parsley and 1 c cilantro instead of basil, and 1/2 c cashew nuts instead of pine nuts. Add 3 or 4 minced sun-dried tomatoes when blending basil, garlic and nuts. This pesto looks brown and unappetizing, but tastes very good. Note: Pesto can be stored in a sealed container in the refrigerator for about a week or in the freezer much longer.
"What is this Basil Ganglia anyway and how can it help me make better pesto?" Unknown Neuroscience Student