I rub a leaf between my fingers and inhale. Mmm, basil. Fragrances in the kitchen garden are many, and basil's one of my favorites. After a thorough washing, this bunch of freshly-snipped leaves joined olive oil, cheese, salt and pepper in the food processor to create a batch of my basil pesto — an annual tradition. One of these days, I'll try adding the optional toasted pine, macadamia or pistachio nuts. My son grew up telling me he didn't like nuts, so I've always left them out. He's 31 now and out on his own. Perhaps it's time? Perhaps.
This looks so fresh and inviting and I agree with Julie, you have made the basil look so scrumptious. Now I just wish I would taste your pesto! As for the photo itself an Incredible composition, POV and beautiful soft colours.
In. Deed! Basil has such a wonderful fragrance.
Clare made pesto with toasted sunflower seeds instead of the usual pine nuts. It. Was. Not. The. Same. There *will* be toasted pine nuts in the next batch!
Clare made pesto with toasted sunflower seeds instead of the usual pine nuts. It. Was. Not. The. Same. There *will* be toasted pine nuts in the next batch!