Holy, did you ever realize how time flies? It has just been spring (if you can call it like that), then there were a couple of days of summer. And now? End of August. Time goes by too quickly and honestly, getting older can’t be the only reason for it, right?
Sunny mind, colorfully dressed and a smell that is simply incomparably mindblowing. Has anyone seen it? If yes: some high reward is advertised. In the form of pesto, cake, pasta and gelato.
In our garden, it is also rather calm. Somehow, the plants don’t like long-term full baths either, we noticed. Not really a big surprise, we wouldn’t like cold and wet feet for what feels like forever, right? One can argue if they just had to die right away, but they didn’t want to listen anymore, were too depressed, and unfortunately, they committed suicide. Death in the garden. Quietly, secretly and with caring love, we got rid of the sage corpses, it was a nice ceremony though, and now the emptiness yawns. We no longer dared to look for a successor. Other colleagues did better, for example the basil. Somehow, it likes the weather. All the better, because it was the basis for our phenomenal basil pesto. And we prepared a whole lot of it.
The green hope.
Anyone who is at least a bit knowledgeable about color theory will soon notice that we are sending clear signals here, ecological smoke signals, so to speak. Green means hope. Yes, somehow we hope for a happy ending with our search for the summer. Until the redeeming find, we content ourselves with this vitamin bomb. And loads of the best olive oil available, because nothing else is allowed to enter casa nostra, our house. We’re not there that often right now, but when we are, we enjoy the time together, because to be honest – these times are – all in all – just crazy. And as Franco Battiato said: Ed io, avrò cura di te. And I, I’ll take care of you. To be close to each other, to be there for each other and to make the best of everything, to make each other laugh, to carry each other when the other cannot stand alone. For this and for much more we have each other. At this point- grazie mille, thank you a million times. And by the way, that was just a hidden advertisement for the most beautiful song that Fabio has ever made me listen to. It still gives me goose bumps every single time.
Pesto – from a student classic to a versatile kitchen hit.
Well, caught ya? Do or did you also belong to the “Pesto-in-all-variations-every-day” kind of student? We both have eaten it a lot and when we let those memories pass through our minds again, it seems like that time was from another life. Well, exaggerated, but indeed, time flies. But shhht, we’re not growing old. Gray hair is sexy.
In all the honesty, you have to agree that there is rarely anything as versatile as pesto. Everything becomes a highlight when combined with it: pasta, bread, yoghurt dips, salad dressings, gnocchi and, if necessary, it is also a blast on its own in case it is the only remaining glass jar in the fridge.
For your information: you can also use all herbs in pesto, not just basil. Coriander and parsley are awesome – already kitchen approved. In combination with mint, you get a refreshing touch for mild summer evenings. By the way: summer evenings make us think of barbeque: try grilled halloumi. Tastes a million times better with a little bit of pesto. Promised.
Now off to the garden, pick the basil and buon appetito.
We are super delighted if you try our creations and would love to see them. Link us on Instagram with @bisstacchio and use the hashtag #bisstacchiorecipes.
- Food processor
- 100 g olive oil
- 50 g basil leaves
- 30 g almonds
- 30 g grated parmesan
- 1 big garlic clove alternatively, use two small ones
- 1/4 tsp. salt
- If, as in our case, you use the basil from the garden: wash it briefly, throw it into the salad spinner and then let it dry completely for a short time. You never know.Then pluck the leaves from the stems and transfer them to a tall container. Add almonds, garlic and about 75g olive oil, puree it coarsley.
- Add the remaining olive oil and the grated parmesan. Add the right amount of salt and finito.