Summer is gone but I will have Pesto for months.
There isn't much to say because there is an excellent recipe over here.
I can add a couple of notes:
1. Use flowers as well as leaves
2. Use less cheese
3. Use pecans instead of pine nuts
4. Cover Pesto with a layer of olive oil
5. Use a food processor. Life's too short to be a purist
Eat it in sandwiches
Put it in pasta (but not with cream)
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