Basil- I love it! Don't you?

If you want to be happy for an hour, get drunk.  If you want to be happy for three days, take a wife.  If you want to be happy for a week, kill your pig and eat it.  But if you want to be happy for a lifetime become a gardener!  Chinese saying

I totally agree with this one.  In the last couple of years I have experienced so much peace and happiness in the garden, watching things grow. 

One of my favorite herbs is Basil, it is so fragrant.  Also, who doesn't love pesto!  I am even successfully growing it in AZ.  Which is know easy task.  Don't forget to prune your basil every one to two weeks for the most favorable leafs. 

 Pesto can be made up to 3 days in advance. To store, place it in a container and press plastic wrap on top of the pesto so that it’s touching the surface. Cover with a lid or another piece of plastic wrap and refrigerate until ready to use. Or freeze up to 1 month.

What you will need...

4 cups tightly packed basil leaves

1/2 cup finely grated Parmigiano Reggiano cheese (about 1 ounce)

3 tablespoons toasted pine nuts

1 medium garlic clove, finely chopped

3/4 teaspoon kosher salt (Thank you Trisha for showing me the light 4 yrs ago, Joe bite me, eat all the regular salt and margarine you want.  Only Kosher now!)

1/3 cup olive oil

 Put it all in the blender adding the oil last and slowly

Makes: 1 heaping cup

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