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.