Basil….how do I love thee? To me, basil and summertime are hand-holding friends. The fragrance, the texture, the flavor….it is the whole enchilada and then some.

I’ve never made homemade pesto. I always cheat and buy mine. I’m not opposed to whipping up some of my own , but I don’t have a recipe that doesn’t drown the concoction in garlic. I have eaten some delicious homemade pesto but I wasn’t offered the recipe. Do you have an amazing pesto recipe you care to share??? Pretty please with basil on top…

The following dish is worth your time and trust me, it’s as easy as Sunday morning.


Line a 9 x 13 pan with 2 cans of crescent rolls in order to form a crust. Spoon basil pesto over the top. Generously sprinkle grated Italian blend cheese over the pesto. Slice some garden fresh tomatoes and place the slices in a pretty design over the top of the cheese. Lavish some more cheese over the tomatoes and then bake at 350 degrees for approx. 15 minutes or until golden brown.