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Family Kitchen
Summer on a Slice
If you could serve up summer in one dish, I think it would be this one — fresh crusty white toast with fresh melted mozzarella and a dollop of pesto. Or pasta with pesto. Or fish with a scoop of pesto. Basically adding pesto to anything in my mind is on the same level as going night swimming or sipping a gin and tonic in an Adirondack chair or smushing a melted marshmallow in between two graham crackers and a slab of Hersheys. Basil is about the only herb that I can grow with success in my backyard and thank goodness for that because at least once a week I am grabbing a huge handful, packing it into the mini food processor with 1/4 cup pine nuts, 1/4 olive oil, salt, pepper, squeeze of lemon, and the tiniest bit of balsamic vinegar. Once it’s whirled away I use it immediately or else that beautiful vibrant green starts to brown. You can also freeze it (again, immediately) and break off chunks as you need it through the week. (Thin it down and thaw with a little hot water.) This past week I used it on spaghetti for a quick dinner, on a fresh green pea and green bean salad.
Shaina Olmanson 
Kelsey Banfield 
Brooke McLay 
Angie McGowan 
Paula Jones 
Kathy Patalsky 
Elizabeth Stark & Brian Campbell 
Julie Van Rosendaal 
Macki West 
Sara O'Donnell 
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