Tonight I made a pesto that I plan to freeze for later. I found fresh basil at the Old Cheney farmers market Sunday and added a little parsley, three cloves of garlic, a few pumpkin seeds because I didn’t have any nuts, a tbsp. of feta, a squeeze of fresh lemon and of course olive oil. Chopping everything up in the food processor then drizzling the oil in thru the top while it was running. Basil and tomato has become my summer obsession and I can’t wait to spread this pesto on a cracker with a slice of garden tomato next week!