There was a gorgeous bunch of basil at the grocery store. When I couldn't find equally luscious tomatoes, I decided a caprese salad was not in my future dinner plans and made some basil pesto instead. Basil, olive oil, salt, pepper and raw garlic cloves pulsed in a mini food processor made a vibrant green sauce. I added a bit of Parrano cheese and some roasted sunflower seeds instead of parmigiana cheese and pine nuts.
Fresh pesto tossed with cooked orecchiette pasta.
The pesto pasta was mixed with shrimp, peas and scallions for a light summer dinner.