Basil tastes like summer

It's basil season, and I can't get enough.  This fragrant and delicious herb makes any meal feel alive and fresh.  This week I made a Spinach and Basil Pesto using produce from my Tiny's Organic CSA bag.  The recipe is so easy and goes with everything.  One meal I put the pesto over quinoa pasta.  Then I put it over mayacoba beans and broiled asparagus.  I'm excited to try it on pizza and other grilled veggies.  The major hit of nutrients (calcium, fiber, folic acid, magnesium, lutein, vitamins A & C) explains the happy glow after eating.  For a fun, fresh dose of summer, just add ingredients and blend.

Spinach and Basil Pesto
2 cups spinach leaves
1/2 cup grated Parmesan cheese
1 tbsp fresh lemon juice
1 cup basil leaves
4 cloves garlic, peeled/quartered
1/2 tsp lemon zest
1/2 cup pine nuts
1/2 cup olive oil
salt and pepper

Blend ingredients in a food processor until smooth, scraping the sides of the bowl with a spatula as necessary.  Makes enough pesto for 1-2 people.

For another fun dose of basil, try Chaco Canyon's chilled Avocado and Basil soup.  It comes with toast, rice or quinoa.  Perfect for a summer day.

Photo credit: Shoot to Cook