That garden we planted last Spring? Well, the harvest has been a struggle, to say the least. With the heat, and the rain, then the heat, and then the rain again--the unpredictable weather has taken a toll on all chances of getting peppers and cucumbers--yet basil? Basil thrives. It grows so fast and full that I cannot keep up, as you may have seen here. When we were in California last month, I was talking to Matt's aunt who loves gardening, and she suggested making pesto with all that basil. One, you can freeze it and save it for pizza making, garlic bread spreading, and pasta sauce. Two, who doesn't love garden fresh basil? This isn't ever going to be a cooking blog, but because I've invested in sharing my green thumb aspirations with you and the very start of this garden of ours, I only see it fitting to share about the bounty my garden yields. So, besides the two juicy tomatoes and peanut sized red pepper? Pesto. It yields pesto (woohoo!).
