Yummiest dinner last night!  It started off with this homemade pesto recipe from the “Betty Crocker” website and went from there.  I made the pesto with the fresh basil from my garden and then cooked some pasta to put it on and then saw the bowl of squash sitting on the counter so I fried some up in a little olive oil and ta da!  Dinner!  Delicious dinner!

Fresh Basil Pesto

2 cups firmly packed fresh basil leaves

3/4 cup grated Parmesan cheese

1/4 cup pine nuts

1/2 cup olive or vegetable oil

3 cloves garlic

1  Place all ingredients in blender or food processor.  Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

2  Use pesto immediately or cover and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).

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