Basil Pesto



This summer I drive an ice cream truck. To say the least, I have an imaginatively long list of food-inspiration that begins and ends with, well, ice cream. But along the way there is a–forgive any loss of meaning that this overused term has struggled with–classic.

Can’t resist: presto, pesto!


Meet the Jeep, my summer companion and death-box of heat.


Pesto is so simple, yet complex in flavor. There’s something…venerable about it even in taste.


For whatever peace that life may lack, add pesto.


Fresh Basil Pesto

makes 1 cup of pesto

adapted from: Simply Recipes

total time involved: 15 minutes, unless you’re out of garlic and have to run over to a produce stand, in which case, about 30 minutes



  • 2 cups fresh basil leaves, packed
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • 1/2 cup freshly grated Romano or Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • salt and pepper, to taste



  1. Combine the basil in with the pine nuts, pulse a few times in a food processor. If you’re using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.
  2. Add the garlic and cheese and pulse a few times more.
  3. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.
  4. Add a pinch of salt and freshly ground black pepper to taste.




Happy summer!

-Bette Jane






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