This homemade pesto was fantastic. First we collected a couple of big bunches of basil and a handful of parsley from the garden. Frank blended these with olive oil and salt and a tiny bit lemon juice to keep it nice and green.
Next a half-handful of roasted pinenuts and 1/4 c grated parmesan cheese get thrown in for a quick blend. The whole thing was served on spaghetti. Yum.
Laura Rittenhouse's Gardening Journal 