The fall weather is here! It was 46 degrees when I woke up this morning, and I know my vegetable and herb garden's days are numbered. So earlier this week, I harvested all my basil and got to work making my favorite pesto.
This green goodness turned into...
This recipe from Martha Stewart is nice and simple and has never let me down. It's very flexible too—a little less garlic or a bit more salt and pepper, to your taste, doesn't affect the outcome dramatically. Just don't run out of olive oil! That's key ;-) I will be adding more before we have this for dinner tonight! Oh, and the recipe says you can put it in the fridge, but I've found you can freeze it too, if you add that layer of olive oil on top. It's pretty incredible to have fresh summery-tasting pesto in the dead of winter. Enjoy!