Pesto!

Mrs. Hall's Pesto Sauce:

2 cups fresh basil leaves (not packed)
2 med cloves garlic
1/2 cup grated Parmesan
2/3 cup olive oil
2 tbsp butter
1/4 cup pine nuts
Pepper to taste

I used sweet basil from the garden for this but also added:

additional 1/2 cup of lime basil
and
2 tbsp ground almonds.

Mix all of the ingredients together in the blender until they reach a smooth, even consistency. Pesto should be stored in the refrigerator in an airtight container. It can also be frozen for later use.

Then put it on EVERYTHING!

The Basil was getting so big in my garden that it was throwing the other plants into shade – aw, how terrible – into the blender it goes!

I was not prepared for how addictive this pesto recipe was going to be (Thank you Lauren’s Mom!). I ate the stuff all day in the following:

Pesto Egg white scramble (In the microwave no less)
Pesto English Muffins
Pesto Pasta
Pesto on a Bruschetta-flavored Boca Burger (Mmmmm!)
Pesto Popcorn
More Pesto Popcorn

Pesto popcorn was pretty amazing - spread a couple tablespoons of pesto around the inside of your biggest mixing bowl, pop some microwave popcorn, pour it into the bowl and stir well.