We yet can enjoy the last joys of the summer, so why to miss this chance?
I have found this gorgeous fresh basil at the bio market, and I couldn't resist. After all, all of you knows my weakness for fresh basil (I'll give you a proof with the Puglia's diaries).
Back home with my scented rich bouquet, I realised that there are no better ways to worship fresh basil than preparing a fresh pesto.
Pesto means literally "mashed" and in the case of the traditional "pesto alla genovese" we mash fresh basil together with pine nuts, garlic, parmigiano and evoo.
I wanted to give to my pesto a stronger accent, a more "apulian" identity, so I added few ingredients that made this salty cream from God becoming the kitchen's queen of the week.
Ingredients
Want to know the process?
Easy peasy: just mash/blend all the ingredients together and enjoy it on a slice of bread or with pasta!
Buon appetito!
