FAMOUS PESTO RECIPE

I usually top my pesto with slow roasted cherry tomatoes and grilled chicken breast.  Yield: Makes about 2 1/2 cups Active Time: 45 min Total Time: 45 min 5 garlic cloves 2/3 cup of caramelized pecans (use brown sugar) 1/3 cup grated Parmigiano-Reggiano 3 1/2 cups packed fresh basil leaves (buy at trader joes it's cheaper) (or grow your own) 1/3 cup dry basil  juice of one large lemon (it brightens the flavor) 1/2 cup of extra virgin olive oil Pulse garlic in a food processor until finely chopped, then add nuts, cheeses, a large handful of herbs, and 1 teaspoon pepper and process until chopped. Add remaining herbs one handful at a time, pulsing after each addition, until finely chopped. With motor running, add oil and blend until incorporated. Cooks' note: •For a smoother texture, make pesto in a blender, scraping down sides frequently before adding oil. •Pesto keeps, its surface covered with plastic wrap, chilled, 1 week. •Pesto can be frozen in sealed plastic bags (press out any excess air) up to 3 months. •For pasta with pesto: Put 2/3 cup pesto in a large bowl. Cook 1 lb linguine, rigatoni,spaghetti until al dente, then whisk about 3 tablespoons of cooking water into pesto. Add drained pasta to pesto with very little salt (remember that the cheese will make it salty also) and pepper to taste, then toss well. Serve with additional grated Parmigiano-Reggiano if needed.

(Picture from veganyumyum.com)