Recipe: Pesto from Edible Bozeman Summer 2021

“When you have access to fresh basil leaves, treat yourself to a batch of pesto. Enjoy it on pasta, with white beans, or slathered into a panini with roast chicken and mozzarella. It’s best the day it is made, but it will keep for a few days in the refrigerator—put it into a little jar and pour olive oil on top to seal it.”