Basil-Walnut Spiral Dinner Rolls

I have way more pesto than I can use on pasta, so I had my bread machine stir up some half-white-half-whole-wheat dough, and then flattened the dough to a rectangle, massaged it with olive oil, cut it in half, paved each half with pesto and walnuts, rolled it up, and cut the tubes in two-inch pieces. These I flattened with the heel of my hand so the pesto-and-walnut spiral showed, placed them in pans and let them rise (outdoors! It's plenty warm there!) and baked for 15 minutes at 375 degrees. It made 14 rolls.

Machine dough, handmade dough, okay; but frozen bread dough, although convenient, has less texture and  high-fructose corn syrup in it, and it probably can't stand up to the taste of basil pesto.

Pesto Pizza Floating in Space

White-flour tortilla with pesto and sauteed zucchini, mushrooms, and bell peppers. All farmer's-market fresh. And of course mozzarella. Looks very rich, but it's a six-inch tortilla, just enough for pizza pleasure, minus pigout. Photo taken in my Breville toaster oven, used almost daily, and for my improvisational mini-pizzas, always. The pizza still has a few minutes left to bake.

Summer on the Counter

Fresh-picked arugula, fresh-made pesto with olive oil and a touch of lemon juice, cheese sauce, fabulous heirloom tomato. Smells as good as it looks. It will taste even better.