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Pesto

Ingredients:

1 cup packed fresh basil leaves
2 tablespoons pine nuts or shelled pistachios
1 large clove garlic, mashed
2 tablespoons grated Parmesan cheese
3 to 4 tablespoons extra-virgin olive oil

Directions:

In a blender or food processor mince the basil, pine nuts, garlic, and Parmesan cheese. With the motor running, slowly pour the olive oil in a steady stream and process until emulsified. Transfer to a small bowl, cover, and refrigerate, until ready to serve.

Makes about 1 cup

Pesto freezes nicely.

Ingredients:

1 pkg. (8 ounces) nonfat cream cheese, softened
1/4 cup skim milk
1 tablespoon nonfat sour cream
1 tablespoon minced fresh basil
1 teaspoon Parmesan cheese
1 teaspoon olive oil
1 teaspoon lemon juice
1 teaspoon reduced-fat margarine, softened
3/4 teaspoon garlic powder
1/2 teaspoon dried tarragon
1/4 teaspoon celery seeds
1/8 teaspoon dillweed
1 tablespoon chopped fresh parsley
Fresh vegetables to dip

Directions:

Combine cream cheese, milk, sour cream, basil, Parmesan, olive oil, lemon juice, margarine, garlic powder, tarragon, celery seeds, dill weed and parsley.

Beat until smooth. Serve with vegetables.

Makes 1 1/2 cups.

ingredients:

1 1/2 cup lightly packed unblemished basil leaves, rinsed, drained and coarsely torn, including some unopened flower heads, if available
2 cup water
2 T. mild white wine or rice vinegar
pinch of salt
3 1/2 cup sugar
1/2 bottle (6 oz size) liquid pectin

Directions:Chop basil in food processor, put in large saucepan; crush it well using the bottom of a glass or bottle. Add the water; bring slowly to a boil and boil for 30 seconds. Remove from heat, cover and let stand for 15 minutes.

Strain 1 1/2 cup of the basil liquid through a sieve into a saucepan. Add the vinegar, salt and sugar and bring to a hard boil, stirring. When the boil can't be stirred down, add the pectin. Return to a hard boil and boil for exactly 1 minute, then remove from heat. Skim off the foam and pour jelly into hot, sterilized jelly glasses, leaving 1/2" of headspace, or straight sided half-pint canning jars (1/8" headspace). Seal at once with melted paraffin or sterilized 2 piece lids.

Makes 4 eight oz. glasses