June 30, 2015
we have such nice basil growing in front of the house, iti's already the second time i'm able to make pesto this season. the plants are still delicate but not fragile anymore and i can clip off the tips and some more leafs for a good mixer jar full, add the nuts, ast time pecans, this time almonds (fair trade from gebana). a few garlic cloves, sea salt, ground balck pepper, lots of olive oil and some grated parmesan. all is being processed. sometimes it is a bit tricky, as i don't want the pesto to be super thin, but usually it works out. a gut amount of olive oil, get the first moments of processing done, if it just doesn't want to 'suck' down the rest of the leafs and cheese, i might have to stop the processer and push it down with a wooden spoon, that usually does the trick.
ready for consumption.
and one jar goes to my friend, with a bag of dinkel nudles, a special treat for a special event...