I make a pretty mean pesto.

And I would like to have taken a prettier, more in focus, shot of it for you ~ but featured above is all I could get before I devoured it.

It’s quite possible I haven’t yet tweeted enough about this concoction that is, well, to put it mildly my version of 'crack'. Oh, and it is that good. 

Inspired by Nigella,  how can you not love her cookbooks ~ honestly three of them are my staple, 'go to' cookbooks ~ fresh pesto equals summer to me. And after at least a good 3 - 4 years of trying to perfect it. It goes something like this

Combine:

8 oz. of fresh, and by fresh I mean plucked straight from a basil plant, basil leaves

2 or 3 garlic cloves ~ the more garlic, the more bite

1 tbs or so of pine nuts

2 tbs or so of parmesan cheese

a pinch or so of sea salt

in a food processor

Then:

add 4 - 7 tbs or so of extra virgin olive oil

blend/process again, taste, add more basil leaves and a little parmesan or so to taste and you might have the best pesto ever. 

spread over a fresh baguette, or crackers or bake it in the oven for a crostini effect, or fine, just spoon it straight from the bowl and Enjoy!

I hope everyone here in the states had a happy 4th!!! 

Clearly, I’ve been cooking! visiting with friends, working, then cooking and visiting with friends some more. And did I mention that I even got in some filing? Just how a holiday weekend should be, filing, pesto and all.