This is a favorite recipe of my children, and one I learned in cooking school.  Fresh basil is a must, and if you can’t find it, then don’t make it.

Ingredients:

About two cups of fresh basil, washed and tightly packed into the cups.

2 garlic cloves, minced

1/4 cup toasted pine nuts

EVOO ( this is going to be drizzled slowly into the food processor until the proper consistency, so I can’t give you an exact amount.

1//2 cup Freshly grated good imported Parmesan cheese

salt and freshly ground black pepper

1 stick unsalted butter (optional–adds a certain creaminess to the pesto.  When I make and freeze pesto, I do about half of it with the butter and half without.)  If you are going to add the butter, add it–softened– right after the pine nuts)

Procedure:

Into a food processor that is running, zap the garlic, then add the basil, followed by the pine nuts. usinng a spatula, wipe down the sides of the processor. The nixture will be very thick at this point.

Add some salt and pepper (which later, you may need to adjust for taste.)

Drizzle in the EVOO until the mixture is smooth, almost like a softened butter.

Add the Parmesan cheese, and then more EVOO if needed.

I like to put the finished mixture in little containers and freeze.  It freezes so well!

Now–here’s the fun part:

Toss Pesto in with spaghetti

In a bowl, just pass some crackers and spread the pesto on—go for it!

So great spread on toasted baguettes with some pepperoni and thinly sliced tomatoes for a great hors ‘d oeuvre.

Mix some Helman’s mayo with it and use it as a dip

I could go on and on and on, but I think you get the idea.  Pesto—it’s a great thing!

Lemon Aeoli is a nice, tangy alternative to tartare sauce or cocktail sauce for any type of seafood

Mix together and refrigerate:

1 C  Helman’s mayonnaise

Zest and juice from one large, plump lemon

1 garlic clove, finely minced

1/4 tsp Cayenne pepper (or to taste)

Salt to taste

*  For variety, try adding some drained capers, dijon mustard and chopped fresh dill weed.

I kept this great French dressing secret for years.  The time has finally come when I need to share it with my friends, and family.  It keeps for quite a few weeks, refrigerated.  Just stir before using:

Ingredients:

1/4 C water
1 C sugar

1 pint Hellman’s regular mayonnaise

1/2 C white vinegar

1/4 tsp. white pepper

1 tsp salt

2 or three garlic cloves, peeled and chopped

1 or two shallots, peeled and chopped

Technique:

Make a simple syrup of the 1/4 cup water and the 1 cup sugar.  Let cool

In a food processor, zap the garlic and shallots until they are as fine as you can get them.

In a mixing bowl, place the mayonnaise and stir in the vinegar, pepper and salt.

Strain the simple syrup into the mix, stirring completely

Add the shallots and garlic.

Stir completely and refrigerate in a glass jar, covered tightly.  (An empty glass jar that once contained spaghetti sauce is what I use.)