Nothing screams summer to me more than a fragrant, freshly-made pesto. Nearly sick of this winter’s cold weather and snow, I’ve been craving this simple and delicious spread all week. I love serving it on a piece of toast, with some fresh mozzarella slices and a couple of chopped sundried tomatoes (I’ll choose tomatoes from the garden in the summer), or tossed with fresh fettuccine, baby arugula, and a sprinkling of Parmigiano-Reggiano for an easy weeknight dinner. It’s also really good in a ham and Swiss cheese sandwich.
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