BASIL PESTO

Makes: 1 1/2 cups (375 ml)

■ 2 cups (500 ml) packed fresh basil leaves

■ 1/4 cup (60 ml) flat-leaf Italian parsley

■ 3 cloves garlic

■ 1/2 cup (125 ml) pine nuts

■ 1/2 cup (125 ml) grated Parmigiano Reggiano cheese

■ 1/3 to 1/2 cup (80 to 125 ml) olive oil

1. Combine the basil, parsley, garlic and pine nuts in a food processor, and pulse until finely minced.

2. Add the cheese and process to blend in.

3. Using the feed tube, slowly drizzle in the oil, processing into a moist paste.

4. Transfer the mixture to a small bowl and cover it with plastic wrap or a little oil to prevent it from turning brown.

5. Alternatively, store it in a medium zip-topping bag, removing the air before sealing, and refrigerate.

6. Use the pesto within a week on soups, salads, pasta or mixed into a dip.

PESTO SHRIMP

Makes: 4 main courses or 4-8 appetizers

■ 1/2 cup (125 ml) basil pesto (see recipe)

■ 1 lb (450 g) large shrimp, peeled and deveined

■ 1/3 cup (80 ml) white wine

■ 1 tsp (5 ml) fresh lemon juice

1. Using a large frying pan over medium-high heat, heat the basil pesto.

2. Add the shrimp, wine and lemon juice, and cook for

2-3 minutes, stirring periodically, until the shrimp turn pink.

3. Remove from heat and serve right away.