3-4 C fresh basil leaves (from the garden!)
2/3 C olive oil
½ C pine nuts
½ C parmesean cheese
2 cloves minced garlic
½ t salt
Throw it in the blender and blend until smooth-ish. This much is good for about a pound of pasta. If we have a ton of basil in the garden then I just make up this recipe and freeze it in baggies to use throughout the year.
3 C sugar
3 C water
10 Sprigs of mint (1 sprig=4-5 leaves)
2-2liter bottles of 7-up
Combine lemon juice, sugar and water and bring to a boil. Remove from heat and add the mint sprigs. Let the mint sit in the mixture until it is all cooled—then take out the mint and add 1 bottle of 7-up. Freeze this mixture until solid—at least overnight if not longer (it fits into 2 empty 2-liter bottles, then you can just cut them open when you serve). Take out of the freezer an hour before serving then pour the other bottle of 7-up over the slush and serve.
