fresh basil pesto

If nothing else, we've eaten what we spent on the garden in pesto.  There is so much fresh basil around here and I am in love.  We're eating this pesto at least once a week (let's be honest: twice) and I'm not even close to sick of it (can't quite say the same for hubby but I'm the one cooking and he doesn't complain).  I originally got the recipe {here} but now I don't measure, I just go for it.

Here it is, my current favorite basil pesto recipe:

Stuff your food processor with fresh, clean basil, then add:

• 1/4 to 1/3 cup olive oil
• juice and/or zest of a lemon or two
• salt and pepper
• a couple tablespoons of freshly grated parmesan
• a tablespoon or two of cream cheese
• a couple cloves or spoonful of minced garlic
• a handful of pecans or walnuts (better to toast these but I often don't)

Process until nice and smooth, and add to your favorite pasta with some blanched garden veggies or finely chopped broccoli and shredded chicken.  so. good.