Basil Pesto

This is an oldie revisited - Basil Pesto.  I have trouble growing any plant, however, I CAN  grow basil, so I'm assuming anyone can!  So get to your nursery (or sometimes even in the grocery store) to pick up a basil plant, put it in a pot of soil and watch it grow (you do have to water it on occasion). As it grows, be sure to pinch off the flowering bits or it will go to seed and be done. If you are eating it regularly that won't be a problem. Here is my favorite basil recipe. I like to mix it with brown rice pasta. Enjoy!

Pesto
All these amounts are suggestions. You can adjust to your own taste.
1 packed cup fresh basil leaves, without stems
3 garlic cloves
1 cup pinon nuts, toasted
¼ t. salt
½ c. extra virgin olive oil
1/3 c. grated Romano cheese or cashews (trust me, the cashews really do taste like cheese in this recipe - Rusty still thinks I add cheese 😏)

In food processor, pulse all ingredients except oil until fine. Drizzle oil in and pulsate for a few seconds until paste.  Serve over hot whole grain pasta (penne is good) with sautéed vegetables  (GF:  brown rice pasta is really good)