The most addictive item of the summer is pesto using your own basil. The Texan side of my family was here for a visit and we consumed it like it was going out of style. I added my own heirloom tomatoes (yellow and pinky as you can see in my photo) from the garden and  fresh mozz and rosemary bread - toasted up nice and crispy - from the local farmers market.

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

I use my Magic Bullet, and basically combine the whole kit and caboodle and let it rip. I love my Magic Bullet and use it everyday. The Magic Bullet RULES!

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.