Our second bounty from the garden! We got enough basil to make a batch of pesto, which we immediately added to pasta & grilled chicken. The chicken was cooked on rosemary, also from the garden. We have a ton of rosemary. Like a lot. A lot a lot. We didn’t blanch the basil, so it felt like it turned brown after only a few minutes. Even in this pic, it’s already a dark green, instead of a bright vibrant green. I don’t really care that much about appearance though – it tasted great! We’ve also had several more batches of cucumbers get ripe – we have 4 mason jars of pickles going right now (plus a few other ferments not from our garden).