Beauty morning for a walk!
After walk refuel ...
|Peaches, Strawberries, Granola, with a dollop of Greek Yogurt and a splash of Maple Syrup!|
The herb garden explosion with Basil needing attention.
Time to make Pesto!
Basil Pesto is easy to make and oh so good!
The recipe I used is one that was demonstrated to us in the beautiful
Cinque Terre region of Italy on our
first European adventure 11 years ago!
The recipe is simple:
80 Basil Leaves
1 clove garlic
2 Tbsp. Pine Nuts
2-3 Tbsp. grated parmesan cheese
Extra Virgin Olive Oil - enough for consistency
*to keep Pesto bright and green, it is best to blanch the basil leaves
for 5-6 seconds in boiling water and then plunge into ice water
I made 4 batches which came to 2 Cups of Pesto.
I froze 3 jars and kept one fresh one in the fridge.
Now - is fresh made pasta on the menu sometime this week? Maybe!
Meanwhile, on the weekend, the sun shone warmly and the convertible
She loved Papa's Red Car with the top down!
Till next time ..... welcoming these sunny days of late summer!