Dee Haigh

1 cup tightly packed fresh basil leaves

1 clove garlic, pressed or minced. Add more to taste; this is minimal.

2 tablespoons walnuts (or substitute roasted sunflower seeds)

1/2 cup grated hard cheese

1/3 cup olive oil

2 tablespoons water or lemon juice

salt, if needed

* Place leaves in food processor and chop coarsely.

* Add remaining ingredients and pulse, scraping down the sides of the container when necessary, until all contents are well blended into a medium-thick paste. Taste the pesto for seasoning and add salt, if needed.

* Thin with a little water if too thick.

* If you have access to an abundance of basil, make excess pesto and freeze it for future use.

8 ounces roasted red bell peppers
5 tablespoons olive oil, extra virgin
1/2 teaspoon balsamic vinegar
1/2 cup fresh basil
5 tablespoons Parmesan cheese
3 cloves garlic, quartered lengthwise
1 /3 cup roasted pine nuts
1/8 teaspoon pepper
1/8 teaspoon salt, or to taste

Prep Time: 30 minutes

# In a blender or food processor, purée peppers until they are smooth and well blended . Shred cheese and chop nuts into bits, blending thoroughly and add to peppers. Chop basil into tiny pieces and combine with peppers, cheese and nuts.
# Add oil and vinegar to combined ingredients. Press garlic and combine with other ingredients. Add salt and pepper to taste.
# Refrigerate and use within several days or freeze to keep longer.