Use up every herb you’ve got (and even spinach) in Kelsey Nixon’s tastes-like-summer pesto.
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Use up every herb you’ve got (and even spinach) in Kelsey Nixon’s tastes-like-summer pesto.
Huge bunches of basil are readily available at the market right now and the giant leaves make the perfect base for a classic summer spread: pesto. You can use pesto as a quick pasta sauce, a topping for pizza or simply as a dip for grilled bread. Try David Rocco’s classic Pesto Genovese, which uses basil, garlic, pine nuts, Parmesan and olive oil. But basil isn’t a requirement for this delicious summer staple. Check out a few more fun pesto combinations, below.
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
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