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8a6f38b5 1def 4ca1 9f6f 512adde0cd8f  2016 04 26 20 56 19
cookinginvictoria
cookinginvictoria

I make pesto year round but when fresh basil is not in season, I improvise. This batch is made with fresh parsley and mint and sage from a friend's garden. I also used local green garlic and toasted walnuts. This pesto tastes more delicate and herby than one made the traditional way with basil and pine nuts. It will dress penne pasta with olive oil braised asparagus and Ponte Reale fresh mozzarella. #notcontest #italian #weeknightdinner

Dvorah
Dvorah
Loved it. I use broccoli too