On the first day of summer, I made fresh pesto using my very own basil plant (thanks to my mother's green thumb). I love pesto, and this recipe is especially good because it has lots of potent garlic! I also like the mix of walnuts and pine nuts.
However, tonight I used this Barefoot Contessa recipe again, but had no pine nuts. So I made a major faux pas and used walnuts with some pistachios thrown in. The taste was still really good, though I think the pine nuts are more ideal. I drenched some grilled chicken breasts with the pesto, and it was delish. I think I could eat pesto on nearly anything.
Unfortunately, my herbs could use a little more TLC. I just learned I should be trimming the leaves from the top, and snipping the white buds off to help new growth. About a month later, the basil is still growing like crazy, along with the jalapeno pepper. However, my cilantro died from the brutal heat, and the rosemary is surviving.
I guess three out of four isn't bad. Clearly I need to work on my green thumb, but if all else fails I will have enough pesto to freeze and last us through the winter!
