While we were gone on vacation our garden exploded - we came home to overgrown tomato plants, zucchini greenery up the fence and knee high basil. This is no problem for a basil-fanatic family like ourselves. So I pulled out my Vegetarian express cookbook and looked for some play on pesto recipies. This one I found and tried tonight and IT IS A KEEPER! Oh my, I was stuffing it into my mouth way too fast because it tasted so scrumptious. It's more a theory than a precise formula (at least I've made it that way). So here goes:
In a food processor load:
4 oz sundried tomatoes (with a little oil as the pesto needs it)
2 cloves garlic
3 tablespoons pine nuts
Several handfulls of fresh basil
A little pile of freshly grated parmasean cheese
Grind it all up until it resembles crumbly, pesto type paste. Toast your favorite thick bread (panini or chibatta) and load it up and enjoy! This will be a staple in my kitchen this summer.
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