Facebook?!

Facebook?! I think I've experienced what they say crack cocaine does to you......addiction after the first time. After some encouragement from friends and Steve, I am now on Facebook. It is alot of fun, but I'm going to have to limit myself like I do the kids on video games, otherwise I will get nothing done around here. It's just so much fun having friends!!! Steve is in Canada. That seems so far away. We're truly thankful for this Disney gig, but still don't like it when he's gone. He'll be home early on Saturday, though, so that's not so bad I guess. Now for the recipe. I really enjoy the taste of pesto. Never had that as a kid, but sure am enjoying it now. Stock up on the final crop of fresh basil, and make this to use now, or freeze. So delicious on pasta, pizza, chicken, crostata, a spoon! Enjoy!!! Jenn

FOSTER'S PESTO

2 CUPS FIRMLY PACKED BASIL LEAVES, WASHED AND DRIED
10 GARLIC CLOVES
3/4 CUP EXTRA-VIRGIN OLIVE OIL
1/4 CUP PINE NUTS
1 CUP FRESHLY GRATED PARMESAN CHEESE
1 TEASPOON SALT
1 TEASPOON FRESHLY GROUND BLACK PEPPER

1. PLACE THE BASIL IN THE BOWL OF A FOOD PROCESSOR FITTED WITH THE METAL BLADE. ADD THE GARLIC AND PULSE SEVERAL TIMES TO MAKE A ROUGHLY CHOPPED MIXTURE.
2. ADD THE OLIVE OIL IN A SLOW, STEADY STREAM DOWN THE FEED TUBE, WITH THE MOTOR RUNNING. STOP THE MACHINE AND SCRAPE DOWN THE SIDES OF THE BOWL SEVERAL TIMES.
3. ADD THE PINE NUTS, PARMESAN, SALT, AND PEPPER AND PUREE ABOUT 1 MINUTE LONGER, UNTIL THE MIXTURE IS WELL BLENDED AND SMOOTH. REFRIGERATE IN AN AIRTIGHT CONTAINER UNTIL READY TO USE OR UP TO 2 WEEKS.

NOTE: TO KEEP THE PESTO BRIGHT GREEN, YOU CAN ADD ONE VITAMIN C TABLET TO THE MXTURE WHEN YOU ADD THE PINE NUTS AND pARMESAN. (I NEVER DO THIS)