• Pesto

Coarsely chop basil leaves into food processor. One at a time, add garlic, pine nuts, and parmesan, mixing after each addition. The mixture will be very thick. Continue mixing and slowly add olive oil until mixture is the consistency of creamed butter. Pour pesto into storage container and cover with thin layer of olive oil. Cover tightly and refrigerate or freeze.

• Lime and Cumin Vinaigrette

Yield: 2 servings2 tablespoons fresh lime juice1/2 teaspoon chili powder1 tablespoon fresh lemon juice1/2 teaspoon salt1/2 teaspoon cumin1/3 cup vegetable oil In a bowl whisk together the lime juice, the lemon juice, the cumin, the chili powder, and the salt, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Makes about 1/2 cup.