Last week we made Fresh Basil Pesto Crostini as a midnight snack. Mark’s Mom had taken us over to her friend’s garden after lunch the Monday before, and we left with lots of fresh basil, thai basil, and oregano. Mark used our mini food processor to make the pesto, but I’ve been reading that it’s better to use a mortar and pestle to avoid the bitter flavor the extra-virgin olive oil releases in a food processor. We processed two handfuls of fresh basil, a handful of walnuts, 2 – 3 tbsp of olive oil, and spiced to taste. We’ll have to try the mortar and pestle route next time, and perhaps pine nuts instead of walnuts. Either way, I know it will be delicious. Hope everyone is having a wonderful week!