By late summer, there’s probably more basil growing in your garden (or going cheap at the farmers’ market) than you could ever stuff into a caprese salad.
Enjoy the bounty: Basil is chock-full of vitamin K, iron, and calcium. Here are three fresh ways to use more of the versatile herb.
No-Recipe Walnut Ricotta Pesto
Rachael Ray, author and TV show host, plays with the classic by blanching basil, then pureeing it with garlic, olive oil, salt, and ricotta and parmesan cheeses.