|Vegetable planters at the end of our patio "runway"|
|The fork is there for scale. Please ignore the one on the far right that I obviously picked too early. It was the first one I picked and I was over-eager. That is, until I saw the two monsters in the middle.|
As an aside, this was our fifth or sixth batch of pesto this summer and it was the best yet. The secret? Pan sear the garlic in some olive oil before adding the whole shebang to the pesto, it makes all the difference!
As it's a shame to waste perfectly good zest, I also added lemon zest from the lemon that I juiced. One average-sized lemon gave me the 2 tablespoons of lemon juice the recipe called for as well as what I needed for the blueberry tart filling.
|The dill, mint, cucumber, and lemon zest all sitting together before the yogurt is added|
|The final appetizer spread|