The potted basil on our deck was getting out of control and needed cut back in a major way. I knew I needed to incorporate it into a recipe as more than just a pretty garnish. I had lots of basil to use up, and lots of basil=delicious pesto!
I grabbed my kitchen scissors and started cutting away (here are some helpful hints on cutting herbs).
Before I made pesto for the first time I was intimidated by it, thinking it would be tricky to make. In fact, it's just the opposite. I love that you can play around with the ingredients, adding different things each time. In the past I have made pea pesto, sundried tomato pesto and spinach pesto, but this time I stuck with a traditional basil pesto. Here's a similar recipe to how I prepared mine.
The great thing about pesto is that it freezes nicely, so make a big batch, and then invite me over to help you eat it! Pin It