“There are many miracles in the world to be celebrated and, for me, garlic is among the most deserving.” — Leo Buscaglia
It’s raining in Texas today, which is a fine thing since I had a huge bag of basil threatening to go brown on me and I’ve made mince of it — along with a handful of pine nuts, some hard cheese and olive oil, and a generous dose of garlic.
Really, with those ingredients, pesto qualifies for perfect food status, don’t you think?
Dinner will be delicious and our house smells just right …
Sounds divine.
Seriously, one of the best things ever. I’m growing basil this summer so I can make it into big bunches of pesto to freeze and eat through the winter when I need to remember warmer days.
I know. I just read some guy’s suggestion to freeze small bits in ice-cube trays so you can do one or two servings at a time. Nice, hunh?
Mmm. Drool, drool.
Glad you all are getting rain. We are drying up here in middle Tennessee (also burning up, but I don’t think I could fairly complain about heat to you, considering where you live) 🙂
Jules, 7-Imp