July 5, 2021

 

July 5, 2021

We spent the extended holiday weekend eating well. One benefit of taking Aimee and my weekend hosts to Italy a couple years ago is their heightened interest in Italian cuisine. It didn’t take much prodding for them to make me a pesto dish.

We all contributed to the time-consuming endeavor. My brother in law spent months growing the basil and fresh-picking the mature leaves. He also went to the market and bought olive oil, Parmesan, pine nuts, and pasta. Aimee and my sister washed the basil, toasted the pine nuts and mixed the ingredients. I provided the all important pulsing of the food processor mixer to achieve the perfect consistency. And of course the critical taste test.

Our delicious ethnic meal included salad, a Caprese appetizer and crusty bread. We paired it with a bold red Cabernet wine.