Basil and Olives
Post Author: Marcel BienvenueI have so much basil that I’ve been experimenting with different types of pesto. I made one last night by pureeing lots of basil with green olives, olive oil, and Parmesan cheese. Tossed with pasta it’s a great summer-time entree. Today I combined the basil with the same ingredients but substituted sun-dried tomatoes for the olives. I’m planning on drizzling it on grilled eggplant and zucchini.
Filed Under: Food Talk
