Fresh Mixed Basil Pesto

This pesto is a little piece of heaven!  Made with 5 different kinds of basil, it is full of flavor and variety!

First step is to blend in a food processor, 1 cup almonds or other desired nut.  I prefer almonds because they are mild in flavor and less expensive than pine nuts. 

While processor is going add 4 cups packed fresh basil leaves and about 1 cup olive oil to keep the mixture from sticking.  Add 2-4 cloves garlic, 1 cup good Parmesan cheese, juice of 2 lemons and salt and pepper to taste.  If you like your pesto a thinner consistency, add more olive oil.  Check seasonings and use on pasta, salads and pizza!  What do you like to use your pesto for?

Italian Pasta Gratin from Better Homes and Gardens 365 Vegetarian Meals

This pasta dish can either be made into a casserole as you see in the picture above or used as a fresh pasta salad.  Just add more fresh spinach!

8 ounces dried multigrain or whole wheat pasta

4 cups baby spinach, shredded

2 cups cremini mushrooms, chopped

1/2 cup chopped sun dried tomatoes

1/4 cup chopped kalamata olives or black olives

1/2 cup fresh basil pesto

2 tablespoons balsamic vinegar

8 ounces fresh mozzarella cheese, chopped

1/2 cup shredded fresh basil

Cook pasta according to directions on package.  Drain and place in large bowl.  Add the remaining ingredients if using as a salad and serve.  If using as a casserole, turn oven onto 375`.  Add all ingredients, except the fresh basil and place in a greased 9x13 dish.  Bake for 20-25 minutes and then add fresh basil as a garnish.