I enjoyed visiting with Constance and David on Tuesday. My Dad always said learn something new every day and I also learn something new about gardening from David each time I talk to him.  The roads in Eastern Kentucky require some getting used to but I hope Constance had a good visit and a safe trip home.


  • 2 cups washed, packed basil leaves or 4 tbsp dried basil
  • 3 cloves garlic
  • 2 tbsp grated Parmesan cheese
  • 1 oz walnuts, pinenuts or almonds
  • 2 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 2 tbsp good olive oil

Combine herbs, garlic, cheese and nuts in a food processor or blender. Process, adding oil and lemon juice gradually until mixture is finely chopped. Stir in salt and pepper. Serve at room temperature on hot pasta. To freeze:Spoon into plastic ice cube trays. Freeze until hard, then pop out and place in freezer bags, label and date. To use, thaw the cubes and use the same way as fresh pesto. This pesto will last up to one year in the freezer.  Pat Spicer.