Who else falls into the “I’ll just grab a jar of pesto from the store shelf” while shopping rut?
My basil plant has gone wonderfully berserk with leaves this year and I had to use up the bounty. The colour and freshness of the homemade stuff is huge.
And so versatile when it’s crazy busy back in September mode–yes pasta, but also sandwich spread, fish or chicken glaze or add to sour cream for a dip.
I used pesto as inspiration for my latest blog on foodnetwork.ca so if you would like the recipe click on the link. It truly takes not time at all.
(You can substitute walnuts for pine nuts or keep it nut-free (a la french pistou, here is my chef basics video recipe).