This Sweet As Pie Cooking Club selection is the perfect recipe for the last of my basil plant.
For half of this recipe, I made the entire amount of pesto and then froze half of it to use later. I substituted walnuts for pine nuts. The butter-y, cream-y, pesto-y sauce poured over the pasta was looking and smelling so good too!
It made a good side with grilled chicken.
Unfortunately, half the recipe still calls for the full amount of pot and pans and food processor to wash. And some recipes only get one photo, the one of my plate!
Now excuse me, I'm going to get a breath mint. That pesto is kicking!