It’s that time of year again…the garden gives back for all those weeks you tenderly cajoled, pleaded, and toiled. Right now? Time in the kitchen feels like love and basil pesto is the summer valentine. And, mmmmmmm, it smells so good while you are making it. I freeze mine in ice cube trays, pop them out, and store in freezer bags. Wha-la! Individual portions anytime you need one. Excellent for a quick pesto pizza, to toss in with some pasta, or just for dipping fresh Italian bread.
If I don’t have pine nuts, I’ll use whatever I have on hand. Walnuts and pecans make for a richer sauce, but what’s not to love about that? And for me? The more garlic, the better. And just for fun, why not try a different kind of cheese? There’s no wrong way to make a pesto.
Makes my mouth water just thinking about it :).