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It rained all day today.
You can already feel the beginning of Autumn, so I thought I'd make something infused with the whole of the summer sunshine.
To make the pesto:
30g of basil leaves
1/3 cup olive oil
Parmiagiano
Pine nuts
Sea salt
I just chopped the basil finely and added to the oil.
Then add lots of grated parmiagiano, and a bit of sea salt.
And finally the toasted pinenuts, whole not chopped.
Let the flavours combine and intensify in the fridge for at least a few
hours before eating.
"yeah, that's what an avocado is: frozen sun. we eat the sun and then we walk around feeling warm."
Charles Bukowski
#reader-page'>read the short story here