I’m not feeling all that chatty today so here’s just some snaps of a fun idea that actually worked out really well. Our garden is suffering. There is not much left to it. It is over 100 degrees in the desert. Things should not be alive. I mean aside from cactus what would you expect to survive out here? Well I have the most gigantic patch, yes patch of basil and a huge lemongrass plant. Nestled up right next to each other. So I thought I’d put my hands together and make some magic. Introducing Lemongrass Basil Pesto. We are off cow dairy as miss Sage is allergic for now, so I use Manchego, a sheep’s cheese, though you can sub nutritional yeast if you want it completely dairy free. And I use whatever nuts/seeds I happen to have when I make pesto. I think there are some pine nuts, sunflower seeds, and homemade roasted acorn squash seeds. You’re not gonna get a recipe, cuz it was just chopped and thrown in. But I used about 2 parts basil to lemongrass. Was super yummy on chicken, crackers, fish tacos, quinoa, oh and probably just a spoon.