Oh, how I love pesto! And potatoes. And a hot grill. Grab some aluminum foil and you’ve got a great dish.

Living in a climate with a rather ugly winter, we make the most out of summer in our home. Fresh basil, just the scent of it, is the spirit of summer in herb form. I’ve always loved pesto but I don’t want all the oil found in all the recipes. The beauty of this recipe is that you get the bright, verdant flavor of pesto without the oil because we will be using an aluminum packet over a grill, locking in the flavors and the moisture of the sauce.

NOTE: For those without a grill, you can achieve the same results with a parchment packet in the oven at 425 degrees, cooking the same length of time as on the grill recipe below.

Oil-Free Pesto-Grilled Potatoes
Yields 4-6 Servings

2 cups fresh basil

Fresh.  Vegan.  Healthy.  Low Carb.  I know these aren’t usually words you see in my posts, but I’m trying friends.  I’m trying.

Where I live, we are enjoying a long weekend. The weather is still deciding if it will co-operate or not, one minute it is nice and sunny and warm, and then the clouds start rolling in with rain, then, the sun comes out again. Luckily I did all my outside work yesterday ( I played hookey, and took the day off). Front, side and back lawns mowed and laundry washed and then dried on the line. Does anything smell better than sheets, dried in the sunshine?

This time last year, we took a trip to PEI (Prince Edward Island), and the people we were staying with had an outdoor clothes line. I had forgotten how great these are. When I got home from our trip, I set up an outdoor line and have been  using it whenever possible ever since. This is just one of the things I do to try and…