Our basil has been loving the dry, sunny weather. I picked half an ice cream bucketful on Saturday, and turned it into a basic pesto by blending it with oil and salt in the mini food processor. I keep it in a jar in the fridge for up to a week, or freeze it in ice cube trays for longer storage.

My creative co-worker, Sheila, suggested mixing pesto with quinoa. I did and it was wonderful. I added Parmesan cheese to my portion, and some goat cheese to Jim’s. It’s hard to say who enjoyed theirs more.

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