I make pesto like mad throughout the summer. Try making it with other herbs, like mint, too.

• 1/4 cup walnuts or pine nuts, toasted
• Coarse salt and ground pepper
• 1 bunch, about 8 cups lightly packed fresh basil leaves
• 3 garlic cloves, coarsely chopped
• 1/4 cup Parmesan cheese
• 1/2-2/3 cup extra-virgin olive oil

In a food processor, combine nuts, basil, garlic, cheese and a few tablespoons oil; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour the remaining oil in a steady stream through the feed tube; process until smooth.

My favorite recipe is to spread it on a pizza topped with slices of tomato and mozzarella cheese. If you’re not up for the task of making dough, you can buy it fresh from almost any local pizzeria. Roll out the dough onto a preheated pizza stone or upside down baking dish, top and bake for 15-20 minutes at about 450˚. You can also freeze the pesto for winter (made without the cheese).