2 cups of fresh basil leaves
1/2 cup olive oil
1/4 cup grated parmesan cheese
1/4 cup pine nuts
2 medium garlic cloves
salt and pepper
First put basil and olive oil in a small food processor and pulse until basil is ground. Then add the rest of the ingredients and pulse until ground. Although I never seem to have enough to satisfy my summer cravings some people do make enough to freeze. There are many variations you can make on pesto also. Try substituting some of the basil for parsley or arugula or other herbs that you have growing.
I like to serve it with chopped fresh tomatoes and pan charred zucchini. To make the zucchini:
Slice a zucchini in 1/4 to 1/2 inch slices. Put slices in a hot fry pan with 2-3 tablespoons of olive oil on medium-high heat. Cook a few minutes on each side until zucchini is lightly charred or browned on each side. Of course this tastes best with one of Colorado’s fine microbrewed beer such as Left Hand’s Sawtooth or New Belgium’s Fat Tire.
For desert try a peach rhubarb crisp.
Peach Rhubarb Crisp
5 large peaches, peeled and sliced
5 large stalks of rhubarb, sliced
1 tablespoon lemon juice
1/2 cup sugar
Add the above to a greased 9 inch square pan.
Mix together and sprinkle over fruit:
3/4 cup oatmeal
3/4 cup brown sugar
1/2 cup flour
1/4 teaspoon cinnamon
1/2 c butter
Bake at 350 degrees F for 40 minutes.
Enjoy the harvest and eat well!