Presto! Pesto

It's that time of year again. Basil is growing aplenty in my small garden and that means pesto in this house.
Last nights' dinner was simple and scrumptious. Multi-grain pasta with homemade pesto topped with parmesan. I wish I could afford real Parmigiano-Reggiano, but alas...

I made enough for dinner + more for the rest of the week.

Here's the pesto recipe:

2 cups fresh basil, rinsed

1/4 cup pinenuts

1/4 cup parm. cheese

couple tsp. of lemon juice

1 glove garlic

Throw above in a food processor and blend. While mixing, add oil until smooth, maybe a minute.

1/4 cup olive oil

kosher salt and ground pepper

Combine with cooked pasta, s&p to taste, top with more cheese. Enjoy! Couldn't be simpler.

(I like to add more cheese and nuts in the mix. Just a personal preference.)

I just love its beautiful bright green color. (This pic, courtesy of my phone, doesn't do it justice.)