Pesto. Yes it is that good.

I really like pesto. I use it as an alternative to mayonnaise on sandwiches and as a topper for pastas. It makes for a nice change. It's very flavorful. And a little tiny jar lasts me a really long time. Tonight I tried making it fresh for the first time ever and it was fantastic! The best part is that it took about 5 minutes to make and had almost no cleanup.

• 1 cup packed, coarsely chopped fresh basil (can vary by a third cup either way)
• 1/3 cup grated Parmesan cheese (fresh grated is best)
• 1/3 cup olive oil
• 2 tablespoons pine nuts or sunflower kernels
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 clove garlic, peeled

Directions

1. In a food processor or blender, combine all the ingredients; cover and process until blended. Cover and freeze for up to 3 months.

Strawberry Sauce

(from ourbestbites.com)

1 pint strawberries

1/3 c. white sugar

1 tsp. almond extract (my favorite) or vanilla extract

Wash strawberries, remove stems and roughly chop the berries. 

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat.

Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.

After five minutes, remove from heat and allow to cool slightly.

When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

Uses:

add a tablespoon or two to a glass of lemonade, sauce on fruit pizza, over icecream, waffles, etc.