pesto

I’m a lover of pesto and eating food straight from the garden. A few weeks ago, we had a bumper crop of cilantro and a whole lotta leftover penne hanging out in the fridge. I remembered making a cilantro pesto years ago, and thought, “Why not try it again?” After a perusal of the cheese drawer I discovered we only had Swiss and aged gouda. Choosing the gouda, an adventure began.