The Super-Secret Recipe File: Kris's basil pesto

In a food processor, put a large bunch of fresh basil leaves (altho you can make this with many different herbs for different flavor), 2 cloves of peeled garlic, and salt and pepper. If you like pignoli nuts (pine nuts) you can toss in a small handful of those as well.

Turn the processer on and through the spout, begin to drizzle in extra virgin olive oil - slowly. You want it to come to a smooth consistancy, say about 1/2 cup of oil to a couple of packed cups of basil. (more or less as needed - that's just a guesstimate) When done, pour into a bowl and add about 1/4 to 1/3 cup of freshly grated parmesean cheese (none of that jarred crap! Yes, it makes a difference!), stirring to combine thoroughly.

Use at room temperature tossed with pasta, or you can brush this over shrimp as you grill them (also nice with scallops).

As always, if you have a recipe you want to share, Email me!