Homemade Pesto

I have a confession to make: I am a pesto addict. Yes, Dear Readers, I have lived a life lusting after the smells, textures, and tastes of sweet basil, pinenuts, and good olive oil. Yet, like many of you, my bank account cries for mercy when basil is not in season, and pinenuts are not the most affordable in these tight times. Not to mention the fact that, even for the most fanatic of basil connoisseurs, your average pesto can get a little, shall we say, "old." How, then, to satisfy a desire for herbacious goodness and penchant for variety? That's easy: Swap the basil for another, cheaper herb, and use almonds or walnuts instead of pignolas!

Here's a basic recipe for pesto, followed by some variations I've used in the recent past. Depending on the herbs and nuts used, the resulting pesto may be more appropriate for fusion cuisine, so have fun!

Basic Pesto

4 c. loosely packed herbs, stemmed

1/2 c. extra virgin olive oil, or more if needed

3/4 c. nuts and/or seeds

salt and pepper to taste

Place the nuts and herbs in your food processor, fitted with a metal blade, and pulse a few times. Turn the food processor on, and drizzle the olive oil in until a good pasted is formed. Add salt and pepper to taste. If you are planning to refrigerate the pesto for a while, be sure to cover with olive oil or it will brown.

Variations: basil and walnuts or pinenuts; cilantro and walnuts or pecans; arugula and walnutss; various Italian herbs and walnuts; cilantro and peanuts

Use your imagination, and bon appetit!