I love having an herb garden. Many times, I have beautiful herbs but I don’t take full advantage of them. Basil is one of the herbs that gets overlooked. I like to make a Caprese salad–sliced tomatoes, topped with sliced Mozzarella cheese and basil with a viniagrette dressing drizzled over the top, but I still have a lot of basil that needs harvesting. I am sharing a recipe today that will give you a cool meal on a summer night and can also be frozen and used to make more extravagant dishes. Let’s get started.
[amd-zlrecipe-recipe:31] This recipe is adapted from Food Network.
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