summer's last hurrah

The past couple of cold nights are killing our two dozen plus basil plants. Today I was forced (damn you winter) to make batches of pesto to freeze for the upcoming no-basil season. Thus inspired to share with you my favorite pesto recipe. Sorry, no photos, those will come with more elaborate dishes.

KICK ASS ALMOND PESTO:
3 cups loosley packed fresh basil leaves
1/3 cup chopped raw almonds
1/2 cup grated parmesan cheese
(side note: T.J's has the best, for locals- Pasta Shop does)
3 garlic cloves chopped
1/2 cup olive oil of your choice (like wine pick one you love)
pinch of sea salt and fresh ground pepper to taste

Throw the goods, sans olive oil, into your trusty food processor or blender.
Drizzle your oil into the mixture as you are blending.
Enjoy this tasty goodness fresh or freeze in a ice cube tray for future uses.

Locals:
Tonight "Spirited Away" is the midnight film at the Piedmont Theater.
See you there.