The Garden's A Growin

if you look close, you can see a cantelope through the leaves ;)

Now that the zucchini has produced all it's going to produce... and we've given up on the strawberries. We did get a few cucumber, and lots lots of cayenne, Serrano and jalapeno peppers. And now the cantaloupe and watermelon is growing! Yeah! It's been fun to have a garden. Weeding=not so much fun. But getting great produce that I didn't have to buy is my favorite. I took all my basil the other day and pureed it in the food processor with olive oil and then froze them in little ice cubes, so I can have ready to go basil for soups and sauces. I also made some homemade pesto, which is one of my favorites.

Fresh Basil Pesto Recipe

INGREDIENTS

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

• Special equipment needed: A food processor (Check Amazon.com's sales on Cuisinart food processors)

METHOD

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.