Splendid Salsa ...Bon Apetit

This is the Splendid Salsa from the farmgirl kitchen where I've been acting like Julia Child is my best friend lately.

I know; I'm so fickle; MaryJane Butters was my best friend two weeks ago.

It is I doing my best Julia Child imitation.

After having seen the movie Julia and Julie I decided that my pearls had spent enough time in their beautiful box. I'm wearing them, along with the darling apron my sister Margy made for me. You KNOW I'm mad for aprons!

Here are the chopped tomatoes, which I usually put in quart freezer baggies and pop into the freezer. Our favorite use for these frozen tomatoes is salsa in the dead of winter. They act like they've never been frozen at all! I also pop limes (after cutting them in half) into the freezer for this recipe. They don't act like they've been frozen either! In fact, they are easier to juice.

Nygous tomatoes are the ones Connie has encouraged me to grow. And this is how I save the seeds of these and other favorites: I cut them on the cutting board and lay a napkin down on top to soak up the seeds. I label and date them, setting them in the sunroom to dry, then store them away for the winter. I've spelled the name wrong on the napkin, but you get the idea.

Anna's Salsa

1 quart of fresh or frozen tomatoes, chopped

1/2 sweet onion, chopped

1/2 bunch cilantro, chopped

1/2 lime squeezed

2 cloves garlic, minced

2 teaspoons salt

We don't like our salsa hot, but you can add hot stuff (cayenne, tobasco) if you like.

Also, below is the requested recipe for pesto. I just found it on the internet, and there are many variations. This is one I like:

Pesto Sauce for Amuse Bouche

2 cups fresh basil leaves, packed

1/4 cup grated Parmesan cheese

1/2 cup Olive oil

3 tablespoons pine nuts

3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again. Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container. Process until it forms a thick smooth paste. Repeat until all ingredients are added, mix all batchs together well.