Pesto

I trimmed my basil plants and made pesto yesterday.  For supper, I had cheese raviolis tossed with pesto and a slice of crusty cheese bread.

PESTO RECIPE:
by Beth Ann Fennelly
Open House: Poems 'Why I Can't Cook for Your Self-Centered Architect Cousin"


2 cups Basil
3 cloves Garlic
1/4 cup Pine Nuts
1/4 cup Olive Oil
1/2 cup Parmesan cheese
1/2 teaspoon Salt

Whirl in blender until smooth.

Note: I found I had to add more olive oil to get the consistency I desired.