Nr. 87

Basil time!
I had some lovely basils on my balcony at Temesvar.
But as i came home yesterday, i had to collect it.
So i decided to make a pesto from all those fregrancy fresh leaves.

This pesto has 2 palmful of fresh basil leaves, a pinch of sea salt, 3 smaller garlic cloves, 3 almonds, 2-3 teaspoons of grated parmesan and some olive oil.
First pestle the basil with garlic and nuts and salt, but not too long otherwise it looses from the flavour. Later add the parmesan cheese and a quantity of olive oil, what makes it fluid.
(instead of almonds, pine nuts or walnuts can be used, or no nuts at all. In Provence they don't add nuts, nor cheese)

In a jar you can keep it up to a week in fridge, adding some olive oil on top helps it not to dry out.


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