In honor of our first basil share this week, I've decided to focus on pesto. This is the best time of year for basil, and what better way to use it than making pesto? I have been making this amazing concoction for many years, but only this year have I learned to make really good pesto. It doesn't require any more equipment than a sharp knife and chopping board - yes, this pesto isn't made in the food processor. There's a lot of hand chopping, but it's totally worth it; I'll never make it in a machine again. I happily recommend you read the article that accompanies the recipe, too.

Pesto
from Heidi Swanson's article, How to Make Pesto like an Italian Grandmother

1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
one small handful of raw pine nuts
roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED
A few tablespoons of extra-virgin olive oil

Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. I scrape and chop, gather and chop. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. In the end you want a chop so fine that you can press all the ingredients into a basil "cake". Transfer the pesto "cake" to a small bowl (not much bigger than the cake). Cover with a bit of olive oil, it doesn't take much, just a few tablespoons.

You can set this aside or place it in the refrigerator until you are ready to use it. Just before serving give the pesto a quick stir to incorporate some of the oil into the basil.

Makes about 1 cup.