Pesto with Pals and Cobbler with Kids

The other night we had a couple over for dinner and made yummy burgers and a side of pesto fresh from the garden.  I love involving everyone in the preparation of a meal so when you come to dinner at our house, be prepared to pick up a knife.  We made an amazing pesto by stepping out into the unbearable heat to clip our basil.  I usually plant about three plants in a giant pot and that keeps me going all summer.  Just about the time it's ready for me to cut, I'm ready to eat it.  Make sure you clip it before it blooms or your leaves won't taste as good.  The girls were making pesto while the boys were doing everything else.  Pesto is fun because there are so many  variations but here's a basic recipe that I follow:

Pesto:

About 4 cups of fresh basil (chopped up in a food processor)
@ 1 cup olive oil and 1/2 cup lemon or lime juice
@2 cups of nuts (pine nuts are traditional but I used walnuts the other night and will use anything)
@ 2 cups parmesan cheese (again I play with different cheeses - goats cheese is a unique experience)
@ 2 tbsp sea salt ( I actually used Himalayan pink crystals - what a hoot - my first time)
1 whole garlic (optional)

Mix it all up and enjoy the fragrance as you go.... I also taste as I go to see if it needs more of anything.  If you have leftovers, you can put them in an ice cube tray - then ziplock the cubes when frozen for a fresh burst of spring all winter....

My oldest is headed off to her first sleep away camp tomorrow.  In celebration, we decided to use up the blackberries we've been saving the past few days from our wild blackberry bush.  We had about 4 cups of blackberries and were rarin' to go.

My 11 year old made the cobbler by tossing the berries with some cornstarch.  She coated them well and placed them on the bottom of a 9 x 13 cake pan.  She was really wanting to break eggs but no luck today.  This cobbler was a cinch and just about 45 minutes from being eaten.  We sprinkled @ 1 1/2 cups of sugar over the whole thing and then topped it with some pie crust.  I like to use the crust you buy in a box and mix with water as it makes a sort of dumpling like crust.  She dolloped the crust over the berries and sprinkled it with sugar and baked uncovered for about 40 minutes or until the crust looks done.  I turned off the oven and let it set  for another 10 minutes.  Once done, we rang the dinner bell (hence my name) and served warm with a scoop of vanilla ice cream.  Amazing!!!