It’s soon pesto time!
I have a love-hate relationship with basil. I love the herb in recipes, I especially love how versatile it is. But I have a different kind of relationship to it when it’s still in the soil. I have yet to figure out the perfect equation for having a thriving basil plant. In the mean time, I’ll enjoy the semi-successful harvest I have at the moment. And with that in mind, I’m currently searching for the best, most authentic pesto around. Any suggestions?