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I recently visited with my old friend at the stable where my horse Ellie lived.  Ellie passed away this past year,  so I hadn’t been out in a while. I missed not only my friend but  the beauty of this land, the smells of the barn, the horses,

and of course the garden where  the women who own horses plant their annual summer garden. This year in particular, it  was a sight to see.  The weather in the Chicago area  has been perfect for growing .  And all of the plants  were ready for touching , tasting, smelling and eating – a dietitian’s delight! Besides some of the biggest tomatoes I have seen in a long time, the  leaves on the basil plants were huge.  I was sent home with bags of produce and couldn’t wait to  make some pesto for dinner.

But first, a stop at the grocery store for pine nuts. Pine nuts can be found at most grocery stores in small containers. Health food stores and gourmet stores often sell in bulk.  They can be expensive but worth the occasional splurge- especially this time of year.

Pine nuts boast  some nutritional value.  A serving (about 167 seeds) has about 190 calories, 4 grams of protein, 19 grams of fat, Vitamin Pine nuts boast  some nutritional value.  A serving (about 167 seeds) has about 190 calories, 4 grams of protein, 19 grams of fat,  E,   B- complex vitamins, thiamine, riboflavin, niacin, pantothenic acid, B-6 , folate and the minerals magnesium, potassium, phosphorus, zinc, copper. Best of all, pine nuts add a delicious flavor to foods and  make a great pesto combined with basil leaves.

 I made a big batch and decided  to invite family for dinner.  I tossed it over farfle and penne pasta, grilled some Italian sausage with red, green and yellow peppers, added a loaf of italian  bread and a bottle of Chianti. This simple and easy meal  turned out to be perfect for an “end of the summer” family dinner

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Here is a favorite pesto recipe:

2 cups of fresh basil leaves

1/2 cup olive oil

2 tablespoons  pine nuts

2 cloves of garlic, crushed and peeled

1 teaspoon salt

1/2 cup freshly grated Parmesan cheese

2 tablespoons of softened butter

1. Put the basil, olive oil, pine note, garlic, and salt in the blender and mix at high speed.  Scrape  together occasionally.

2. When the ingredients are blended, pour into a bowl and beat in the cheese.

3. Add the softened butter and beat in.

4. Spoon over pasta.

Bon Appetit!