At this time of year gardeners have lots of sweet basil on hand.  My favorite use for basil is pesto.  I’ve posted a recipe for pesto previously but here’s a reminder recipe.  Don’t forget that it is easy to freeze the pesto in small containers for ready use as a topping on vegetables, eggs, fish, and pizza during the winter season.  I’ve even served millet grits with pesto.  Yes, I really like the pesto recipe!

 

4 hard-boiled eggs from pasture-raised chickens

1 cup pesto

2 Tbsp. extra virgin olive oil

Peel the eggs.  Rinse them off and cut in half lengthwise.  Place on a dish.  Drizzle with olive oil.  Sprinkle pesto on top.  Serve with a salad for a light lunch or dinner.