===== Pesto =====

adapted from the New Best Recipes Cookbook:

__Ingredients:__
  * 1/2 c walnuts
  * 6 med garlic cloves, unpeeled
  * 4 c packed basil leaves
  * 1/4 c fresh parsley (optional)
  * 3/4 c + 2 tbsp (OR 7 fluid oz) olive oil
  * 1 tsp salt
  * 1/2 c parmesan cheese, grated

__Directions:__

In a small, heavy skillet, over medium heat, toast unpeeled garlic until fragrant and darkening (7 min).  Toast nuts, stirring frequently, until golden and fragrant (4-5 min). These can overlap.  Transfer somewhere to cool when finished, and peel garlic.

Wash basil and parsley (if using), and then pound until bruised.  (This can happen in a gallon ziplock bag and a wooden spoon, or a colander and a pestle.)

Place nuts, garlic, pounded herb(s), oil, and salt in a food processor, and process until smooth.  Then stir in parmesan and adjust salt to taste.  (We do not usually need more.)  

Pesto can refrigerated for about a week, or frozen by putting a cup of pesto into a tupperware, freezing, and then removing from the tupperware (with hot water on the tupperware) to put in a gallon freezer bag.  Multiple servings can be saved in one freezer bag.  We have saved pesto for up to one year in the freezer.