I was 19, 1979, when I experienced my first pesto pasta dinner. My aunt Noel had just begun Raven Hill Herb Farm and in the first season of growing there was an abundant Genovese Basil crop. I picked enough basil leaves to fill the Cuisinart food processor to the top, added three cloves of garlic, poured in at least half a cup of olive oil, some salt and pepper, all topped with a handful of pine nuts. With a few pulses in the food processor a beautiful green sauce was created and then one cup of parmesan cheese was folded in and it was complete.

As I used the spatula to scoop the pesto from the food processor, I tasted, and in many ways I changed forever. I became aware of the great potential of herbs. Since then I have grown herbs of every kind, cooked with them daily, and used them to keep me well. Today as I wander through the garden gathering basil for a batch of pesto I am really grateful for my aunt Noel who cooked with herbs in a creative way opening the door to a life where potential is explored.

Here is her recipe for Basil Pesto

2 cups firmly packed basil leaves
2-4 cloves garlic
1/2 cup olive oil
3 tbsp pine nuts
1 cup freshly grated Parmesan Cheese

Put the basil and garlic in a blender or food processor. Pouring the oil and process until smooth. Add the pine nuts and process for a few seconds. Stir in the Parmesan Cheese. If the sauce is too thick, add more oil. Store in a jar in the refrigerator with a skim of oil on top and cover with plastic wrap.
This sauce is amazing on steamed new potatoes or on your favourite pasta.

Here’s to exploring life’s potential.