Eating pesto just screams "al fresco", don't you think?
One of my favorite things about summer, one of the things I honestly look forward to the most is the beautiful basil I get to enjoy from my garden. My patch of 12 plants (mostly sweet basil and a few lemon basil) gives me so much culinary and aromatic joy. Such pretty green foliage and sweet little flowers are another bonus. Going out to harvest, whether it's a handful or a bowlful, and smelling that distinctive aroma just knocks my socks off.
If you have a lot of basil, you've just got to make pesto sauce. It's really easy if you have a food processor. For tonight's, I added: basil leaves, sprouted almonds, extra virgin olive oil, a little water, fresh garlic, a little bit of nutritional yeast (adds a cheesy flavor) and salt and pepper. Just whirred together until pasty and saucy then poured over hot pasta. I honestly couldn't get enough.