QUICK PESTO FOR A LONG, HOT WEEKEND

Here's to a long, peaceful, and relaxing Labor Day weekend. As summer winds down, I hope you get to take a break from your labor and watch the sprinkler refresh your garden, pluck a few cherry tomatoes, and enjoy a sunset or two.



I've been making weekly batches of pesto from the bountiful basil in my garden this year. It's perfect summer cooking -- quick and simple. All you need is a hunk of chewy bread or a bowl of fresh pasta and a few grilled vegetables and you have a beautiful, seasonal supper in minutes.

Cheers!

FRESH GARDEN PESTO

3-4 handfuls of fresh basil
2 cloves garlic, peeled
1 small handful Parmigiano Reggiano cheese, grated
olive oil
salt and freshly ground black pepper

Add basil, garlic and cheese to the bowl of a food processor. Pulse a few times to puree. Replace lid, turn processor on, fill cap with olive oil and allow to oil to slowly drizzle into pesto mixture with motor running. Add additional oil and repeat until the pesto is the consistency you prefer. Season with salt and a freshly ground black pepper.

I like to use this quick pesto over grilled fish or chicken or as a mix-in for pasta.