Gotta love Pesto ...

Pesto

2 Cups Fresh Basil

1 Cup fresh Italian Parsley (sometimes I use all Basil)

1/2 C. Parmesean Cheese, grated

1/2 C. Pine Nuts (toasting is optional)

2 Garlic Cloves, roughly chopped

1/4 t Salt (to taste)

1/8-1/4 t pepper (to taste)

1/2 C. Extra Virgin Olive Oil

Juice from 1/2 of a Lemon

2 T. Water

Dash of sugar (this will help brighten all the flavors)

Put all the ingredients except the Olive Oil, Parmesan Cheese and Sugar into a food processor and blend until finely chopped. Add the Olive Oil and Parmesan Cheese. Process until smooth. Add the Sugar. Pulse for a couple seconds to just incorporate. Refrigerate for at least a half hour for the flavors to blend. ENJOY !!

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An easy dinner idea ...

Bring some water in a large pot to a boil. Add your favorite pasta. It will take approximately 7 to 9 minutes to cook to al dente. If you want to add a vegetable like fresh Broccoli, add to the cooking pasta with approximately 4 to 5 minutes left to go. Drain.

Take a Rotisserie Chicken and shread the meat. Add to the pasta. Toss with some pesto sauce and then drizzle lightly with Extra Virgin Olive Oil. ENJOY !!

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An easy appetizer ...

Cut a French Baguette into thin slices (or you can buy pre-cut). Put on a cookie sheet. Drizzle the French Bread Baguette slices with Extra Virgin Olive Oil and sprinkle with salt. Put in a 400 degree oven for approximately 10 minutes until bread is toasted. Let cool.

Serve with Pesto and Shaved Parmesan Cheese.