This is what I’ve been looking forward to for nearly two months: our first all-garden (okay with a few additions from the pantry) dinner. Basil and almond pesto with a deconstructed (a nice way of saying the tomatoes don’t touch the cucumber for our picky eaters) salad of sun-warm tomatoes, cukes and beans. Yum.
The basil-almond pesto is from Peter Berley‘s fabulous The Modern Vegetarian Kitchen. I love a good cookbook but prefer those with photos that give me a sense of what I should be aiming for. This James Beard-winner is the exception—it’s all text but everything I’ve ever tried making from it is delicious. Highly recommended.