Sunday 5 October
Back on Friday, it was announced
that the temperature would go down to 40º overnight. That would have completely crisped our basil
plants, so after we used all the holy basil in that night's dinner, and covered the littlest plants with plastic-bottle cloches, we chopped down the three biggest plants to
make pesto.
We were very seat-of-the-pants
about measurements, but the recipe was more or less based on our classic besto pesto. Results were a lovely malachite
green.
So today Holt made a batch of
fresh fettucine that would be worthy of such a thing. All we had to do was
lavish the one on the other, toss, and serve (and eat).
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