Katie: Although it was a hot day, I had fun picking basil and making pesto at Pesto Fest! I’ve used some of the pesto to make quesadillas (with tomatoes & Parmesan cheese), as a spread mixed with plain yogurt for wraps, and froze the rest.
For this meal, Ken poached the tilapia in some white wine. The pesto topping was made by sauteing tomatoes and green onions and adding pesto. It was a delicious meal completed with a side of steamed green beans!