Pesto used to be an intimidating word to me.
I didn’t grow up hearing it often, except occasionally at an Italian restaurant. And even then I had no idea what it meant. Just that it sounded fancy.
This week I had some leftover turnip greens, carrot tops, and basil in my fridge that were, well... needing to be used up. And not wanting to waste anything…
I dove in and made my first batch of pesto …
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