I called my friend Romina in Milan today, and she couldn't believe we already had enough basil growing to make pesto for Mother's Day dinner. Not just enough - I made a double batch.

You know how to make this, right?

Fresh basil leaves, at least a cuisinart bowl full
3 cloves garlic
Handful of nuts (pine, walnut, even almonds in a pinch)
Sale e pepe, to taste

Hit the food processor button, and add enough lube (EVOO) until you have a nice verde paste. Fold in freshly grated parmegiano reggiano. Toss with fine pasta, drizzle on pizza, spread on sandwiches. Swoon.