be happy for this moment.

Pesto is the quiche of the '80s.
Nora Ephron

One of my favorite things to eat and make from scratch is basil pesto. I endulged throughout Italy and can still tell you the best I've ever had was in a sidewalk cafe near the Spanish Steps in Rome. If I ever go back I'm going to track that little place down.

I have a really easy, no fail Rachael Ray receipe for making pesto. I get raves about it even from foodie friends. It is great over a thick spaghetti or any random noodle you have in your pantry. Also delish to scoop from the bowl with breadsticks.

1 bunch of basil (about 40-50 leaves)
1/2 cup olive oil
2 whole cloves garlic
4 oz. parmesean cheese
1 handful pine nuts

1. Give the basil a good rinse, pull the leaves from the stems.
2. Pour olive oil in a microwave safe dish, add cloves are garlic and microwave for 20 seconds.
3. Place pine nuts in a small frying pan on medium heat and toast until light brown. Just enough heat to give them some color.

Put basil leaves, warmed olive oil with garlic, toasted pine nuts and cheese into a food processor. Pulse until well mixed. Done!

You may want to add a little more cheese or oil to get the pesto to a consistency you like.

Give it a try and I hope you'll love your own homemade pesto as much as I do..."Yum-o," as Rachael would say!