These moist and flaky biscuits are a perfect companion for our Smoky Bacon and Squash Soup (recipe online).
MAKE YOUR OWN PESTO
In a blender or food processor, whirl 2 cups (500 mL) packed basil leaves with 1/4 cup (50 mL) toasted pine nuts (optional) and 3 minced garlic cloves. While whirling, slowly drizzle in about 1/2 cup (125 mL) olive oil. Then stir in 1/3 cup (75 mL) grated Parmesan and pinches of salt and pepper. Taste and add more cheese or olive oil, if you wish. Cover and refrigerate pesto up to 2 weeks or freeze up to 1 month.