Soak up the last bits of summer with basil pesto. This recipe is so easy to make with bright ingredients like fresh basil, toasted pine nuts, garlic, olive oil, Parmesan-Reggiano and lemon juice.
This post is an ode to our basil plant that we’ve managed to keep alive all summer long.
I come from a family of green thumbs. Well sort of. My mom is a plant wizard. She loves gardening and lush greenery and beautiful plants adorn almost every corner of our yard and home, reflecting her passion. All of the plants in her care thrive no matter the weather conditions, a skill that she got from my grandfather, who was also an avid gardener himself. She has tried to pass her skill, knowledge and passion along to me and my sister, and it’s fair to say that it has not been the most successful. This process generally results in my mom planting plants in cute pots for me that “are hard to kill” and will add a little pop of life to places like my drabby college dorm room, first apartment, and now our townhouse in Charlotte.