If I had to choose a favorite herb to grown in my garden, it would have to be basil. Maybe that’s because I’m usually successful at growing basil, and I’m not much of a gardener. But it does add such wonderful flavor to so many of my favorite dishes. And I love the smell of fresh basil too!
I often find myself with an over-abundance of fresh basil about this time of year, and that’s when I like to whip up a batch of fresh basil pesto. Pesto is so versatile! You can use it as a sandwich spread or pizza sauce, and these Roasted Pesto Potatoes are one of my family’s favorite side dishes. I’ve had great success freezing pesto too. I put it in small plastic containers and enjoy fresh basil all winter long.
Traditionally pesto is made with pine nuts, but I usually use almonds, since that’s what I’m most likely to have on hand, and they tend to be a bit less expensive. But you can certainly substitute pine nuts in this recipe if you’re a pesto purist!