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For a few years in the early 2000’s, my college pals have gathered in Cape May at an event we call ‘Peenksterfest’. Heather’s pesto was one of the highlights of our family dinners. She uses the traditional pignoli nuts, but walnuts will work just as well. Kick it up a notch with boutique basil from chileplants.com.

five peenk ladies

Ingredients:

2 cups loosely packed basil, washed and dried thoroughly
1/3 cup pine nuts, (pignoli)
2 medium cloves garlic, peeled
1/2 cup freshly grated parmesan cheese
1/2 cup extra-virgin olive oil
salt and freshly ground black pepper, to taste

Method:

In the bowl of a food processor, combine basil, muts, garlic and cheese until it is a rough paste

with the machine running, slowly pour in oil, until you have a thick, moist paste. Season w/ salt and pepper

Notes:

to serve, toss with hot pasta, top with toasted pine nuts

If you are not using the pesto right away, store in plastic container, and top with a film of olive oil. wil keep several days.

You can also freeze the pesto, omit the nuts and cheese until after thawing