Basil Pesto

This is our favorite traditional Basil Pesto, adapted from Mark Bittman

2 cups loosely packed basil leaves


1 clove garlic

2 Tablespoons pine nuts/walnuts

1/2 cup extra virgin olive oil

1/2 cup grated parmesan cheese

Process the basil, salt nuts and half the oil. Scrape down the bowl and add the remaining oil slowly while continuing to process. If you are eating right away add the cheese and toss with pasta, rice or potatoes. Spread on grilled or broiled chicken or fish for great results. If you want to freeze some for the dark months ahead pack the pesto (without the cheese) into zip-locks, ice cube trays or any other freezable container that will provide you with a good portion to thaw later. Add the cheese to the thawed mixture.

Tomato, Watermelon, and Feta Salad

One small watermelon
2 large tomatoes or a few medium ones. Try an heirloom for this recipe.
1 cup crumbled feta or goat cheese. (this is optional…but its so good)
Third of a cup coarsely chopped basil and cilantro tossed together
2 tablespoons extra virgin olive oil
1 tablespoon balsamic or white wine vinegar
Salt and fresh pepper

Slice and seed the water melon into three-quarter inch pieces. Core the tomatoes and slice into the same size pieces. Stir together lightly the toms, watermelon, herbs, oil and vinegar ( if using balsamic drizzle it over the top after mixing everything else so as not to muddy the colors). Serve with salt, fresh pepper, and cheese on top.