The transition from late spring to early summer is when our herbs explode with fragrant, tender leaves. Gathering herbs at this time of year is always a treat because the oils and soft stems are at their peak, and that means making pesto of all different kinds. Basil pesto is always a favorite, but other herbs, such as thyme, mint, tarragon, and even arugula, prove to be wonderful variations as well. Consider mixing up your own unique batch of pesto with various herbs and nuts, including walnuts, peanuts, and cashews.
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