I made some pesto this week using up, what I thought would be he last of my garden basil and oregano. However after cutting it all back, the parsley has grown back lusher than ever.
My recipe for pesto is really simple. I use it to add flavor to soups stews and pasta dishes.
(I use X-tra Virgin)
1 t-spn salt
1/2 cup pine nuts (optional)
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