Pesto is one of my favorite pasta sauces to experiment with. Traditionally made with basil, olive oil, pine nuts and parmesan, pesto is a great way to bring some healthy greens to a dish. I pretty much use anything I have on hand and throw as much fresh herbs in as possible. My garden is bursting with sorrel, watercress, rosemary, basil, oregano and thyme so I threw that into the food processor along with some cashews. As long as your pesto base is essentially some sort for greens, nuts, olive oil and cheese, you're golden. I have for some time expressed my love of Superior Past Company in the Italian Market, and this dish I used one of their $1 grab bags of fresh pasta scraps, which is great for a budget.

Garden Pesto

(makes about 4 cups)

1/2 cup nuts

3 tablespoons chopped garlic

5 cups fresh basil/herbs leaves, packed

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 1/2 cup olive oil

1 cup grated Parmesan cheese

Combine ingredients in food processor and gradually add olive oil, about 5 minutes. Serve with cooked pasta and enjoy!