A Message from Spiritual Counselor

Hello — this is David. I’m going to read you a simple, fresh basil pesto recipe you can make in about ten minutes. Ingredients: one cup packed fresh basil leaves, two cloves garlic, one quarter cup pine nuts (you can substitute walnuts or almonds), one third cup extra-virgin olive oil, one quarter cup freshly grated Parmesan cheese, half teaspoon fine sea salt, a pinch of freshly ground black pepper, and optional: a teaspoon of lemon juice to brighten the flavor. Instructions: First, gently toast the pine nuts in a dry skillet over medium heat for one to two minutes until fragrant, watching carefully so they do not burn. Let them cool briefly. In a food processor or blender, add the basil leaves, toasted pine nuts, and garlic. Pulse a few times until coarsely chopped. With the motor running, slowly stream in the olive oil until the mixture becomes smooth but still slightly textured. Add the grated Parmesan, salt, pepper, and optional lemon juice, and pulse once or twice to combine. Taste and adjust seasoning as needed. If the pesto is too thick, add a little more olive oil or a tablespoon or two of warm pasta cooking water when tossing with pasta. Serving suggestion: Toss with freshly cooked pasta, spoon over grilled chicken or fish, or use as a spread on toasted bread. Store any leftover pesto in a jar with a thin layer of olive oil on top and refrigerate for up to five days, or freeze in small portions for longer storage. I hope you enjoy it — blessing to your kitchen and your table. If you’d like, I can send a shorter version or convert this into printable steps. God bless.