Smelling the basil.
Tomorrow I'll make some pasta and we can have some Basil Pesto Spaghetti for lunch.
Emily's recipe for Basil Pesto
1and a half cups of tightly packed basil leaves.
Half a cup of olive oil.
half a cup of pinenuts
1 clove of garlic
100 gms of Parmesan
lightly toast the pinenuts
blend together the ingredients, add salt to taste and more oil if needed.
stir through cooked pasta and eat!
Fresh from the garden today
Below is our completed 'scrunched up wax crayon' pictures