{"id":1139,"date":"2010-08-04T20:32:50","date_gmt":"2010-08-04T20:32:50","guid":{"rendered":"http:\/\/jolene-test.com.bishopcompsol.com\/?p=1139"},"modified":"2010-08-04T20:32:50","modified_gmt":"2010-08-04T20:32:50","slug":"basil-pesto","status":"publish","type":"post","link":"http:\/\/jolenephilo.com\/staging\/basil-pesto\/","title":{"rendered":"Basil Pesto"},"content":{"rendered":"

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Iowa weather has been a bit odd this summer. Not so far as the temperatures go. They\u2019ve been pretty normal for July and early August, which means hot and uncomfortably humid. But the unusual amount of rain dumped on our state this late in the summer has ratcheted the humidity to new, almost unbearable levels.<\/p>\n

Hiram doesn\u2019t like the sticky weather. I don\u2019t like the sticky weather. But our pot of basil loves it. Every morning, it looks inches taller. Like the hair on this middle-aged woman\u2019s upper lip, each time I trim it, it grows back thicker and bushier.<\/p>\n

With this bounty of basil, our blender is working overtime. I\u2019ve lost count of how many batches of pesto I\u2019ve made – and from the looks of things, there\u2019s no end in sight. Thankfully, pesto freezes well. And with the two kids newly married and wrestling with food budgets, the excess will go to good homes.<\/p>\n

If you\u2019ve got basil coming out your ears, give my sister\u2019s recipe a try. My favorite ways to serve it include:<\/p>\n