How to Make Pesto

©Jessica Harlan

The basil I planted in the spring is going bananas right now. Which means, of course, that it's time to make pesto. If you have a food processor, making pesto is as easy as can be. I love it tossed with freshly cooked pasta (homemade or not), slathered on a baguette, or as a topping for grilled meat or vegetables. The best thing about pesto is, you can experiment with using different types of nuts or hard cheeses, or you can even use other kinds of herbs if, say, your cilantro is just as bountiful. And, it will keep for a few days in the refrigerator if you pour a thin layer of olive oil over it and seal the container tightly with plastic wrap (the herbs might darken a little, but they'll be just as good).

What's your favorite way to use pesto?