Summer is ending. For the past month, my potted basil plants have been doing their best to flower. I know that if I let them go to seed, they would die, so I’ve been pinching off the buds. However, now our nights are dipping into the 40s—too cold for these tropical annuals. Even if they don’t freeze, the chill turns the leaves black—not very appetizing. I’ve hauled the plants inside, but I can’t postpone the inevitable. It’s time to make pesto.
There’s no aroma quite like that of freshly made pesto, and that’s exactly what my kitchen smells like right now. I have two favorite pesto recipes, and I’d like to share them with you so your kitchen can smell this amazing too.