I was finally able to use the gorgeous basil I got at the farmer's market to make pesto. I love pesto - so easy, yet  rich and versatile. A little goes a long way and can be used to flavor not only pasta, but rice or other grains, fish, as a spread on toasted bread - the choices are endless. Using what I had on hand, I decided to toast some almonds as a sub for pine nuts and add some lemon juice and zest; the box of pennine in the pantry was a perfect pasta shape. The result was a bright, fresh taste - so delicious my 11-year-old daughter gobbled it up before her gymnastics practice tonight! I spooned what was leftover into ice cube trays and popped it in the freezer. I will transfer the cubes to ziploc freezer bags tomorrow and we can look forward to a sunny taste of summer during winter's dark days.
Here's the recipe:
Lemony Almond Basil Pesto
3 cups fresh basil
1/3 cup toasted almonds
3 cloves garlic
1/3 cup Parmesan cheese
1/4 tsp lemon pepper
1/2 tsp Jane's Crazy Salt (or regular salt)
1/2 tsp lemon zest
1/3 cup olive oil
1 tsp lemon juice

Whirl the basil, almonds and garlic in a food processor until chopped, scraping down the sides. Add Parmesan cheese, lemon pepper, salt and lemon zest, pulse to mix in. With the food processor running, slowly add the oil through the chute until incorporated. Stir in lemon juice. Enjoy!!