(Gosh, sometimes I still wake up and say to myself: "Thank God I don't have to go to school any more.")
|From Vintage Book collection blog.|
Gosh, that made me feel a bit old! LOL
|Violet growing on the banks by the path.|
|The iced buns have nothing|
to do with the recipe, they
just looked too yummy
to leave in the shop.
50 g walnuts (you can use pine nuts)
50 g Parmesan cheese (you can use other hard cheeses)
150 ml olive oil
(If you want to gild the garlic flower, you can also add one - or I suppose all - of the following, to wit: lemon juice, shallots or spring onions, a couple of cloves of garlic, parsley.)
Whiz it with the blender. (To wit, to woo! Tee hee hee.)
Sterilise some jamjars you have been providently keeping about ten or so years for this very moment. (You can do this by pouring boiling water into them.) Put in the pesto, add a little olive oil on top to keep it fresh. Stick it in the fridge. Apparently it lasts a few weeks like that. If you can prevent yourself from snarfing the whole lot in two days.
|Still not sure what this |
pretty flower is called.
1 James - this footnote is just for you, LOL. Big *HUG*.