Perfect Pesto and Penne

Choose newer, smaller leaves from your basil plants and throw into a food processor or blender.

Add garlic (may be adjusted to taste).

Add pine nuts.

Pulse food processor until you’ve formed a paste.

Slowly drizzle in olive oil while the processor is running until you’ve achieved a consistency you like.

Add cheese and pulse to mix.

Drizzle in cream to desired consistency and pulse to mix.

Add salt to taste.

Cook penne pasta, al dente, in salted boiling water.

Drain and toss with good tasting olive oil.

Serve the pesto tossed with the pasta, or over the top.

For a serving of summer in the dead of winter: spoon a large batch of this pesto that’s been made without cream or cheese into ice cube trays. Freeze. When you want to eat, pop ice cube-sized servings out of tray and thaw as needed. Whisk in cheese and cream to “revive” the sauce. Yum!