One of my favorite smells of the summer is fresh cut basil from the garden. I'm thankful for everything that the smell of basil reminds me of - gardens of the past, and especially California days of long ago when I first learned how to grow plants in raised beds, grew my first basil, and was introduced to the Moosewood Cookbooks, source of my first pesto recipe. How many batches of pesto have I made in 27 years?!
Now, I'm passing that delight on to Matthew. He loves pesto and asked me if I'd teach him how to make it. We have had a bountiful harvest of monster basil this summer - the biggest basil leaves I've ever seen due, I think to mushroom compost. Matthew and I just harvested more and now he's going to get his pesto lesson! The aroma of basil, olive oil, and parmesan cheese will waft from our kitchen for the next few hours as my able assistant and I chop and blend. I should have plenty to freeze for those winter days when green basil plants are a memory. And I bet you can guess what's for dinner tonight!