Teresa Shaw

Fresh pesto is quick and easy to make, and has much better flavor than store bought jars of pesto. What's more, it's a great way to use up any basil from the garden before the temperatures get any colder. This recipe omits tree nuts, an ingredient typically found in pesto. For those with allergies, tree nuts can trigger a terrible allergic reaction. But if you wish to include nuts in this recipe, just add a handful of either pine nuts or walnuts after the first pulse (you will need a food processor for this recipe).

Combine with grilled chicken breasts and pasta to make a simple dinner.

Ingredients About 2 cups of fresh basil 6 cloves garlic* Pinch of salt Extra virgin olive oil 1/4 cup fresh Parmesan cheese, grated

Wash basil, then toss into the food processor along with the garlic. Pulse until the basil and garlic are finely chopped and look to have a paste-like consistency. Add a pinch of salt, then about 2 tablespoons of olive oil. Pulse for about 15 seconds. Add cheese and pulse again until the pesto looks pasty. If it looks too thick, add more oil. To thicken, add more cheese.

Salt and pepper to taste. * Note: If you and raw garlic do not get along well, slice the garlic cloves and saute in a small saucepan with about 1 tablespoon of olive oil on low to medium heat for about 5 minutes, or until garlic is soft and fragrant. Softening the garlic by sauteing will help to reduce its raw pungency and make for a sweeter pesto.

Teresa Shaw lives and writes in Ann Arbor. Contact her at teresawrites (at) yahoo (dot) com or visit her blog, Think Inside the Icebox.