Our balcony garden has been a project with ups and downs. We can harvest some strawberries, cherry tomatoes, chillies, flowers and many herbs. Basil is one of the most proliferate ones.
Before the one-week-Munich Sommer terminates (this? summer???), we’ve collected some basil leaves and made a fast and easy pesto. With sesame seeds,
as it has a lot of essential minerals, zinc, Vitamin E, antioxidants as we were to lazy to get out for pine nuts in the heavy rain. And because it’s cool like this!
By the way, do you like Seeed?
Ingredients (for 1 cup of pesto)
- 1 cup of basil leaves
- 1/4 cup of olive oil
- 1/4 cup of roasted sesame seeds
- 1 tsp salt
- 2 garlic cloves
- 1/2 lemon (juice)
- 1/2 cup parmesan cheese or Parmezzano from Vantastic foods (vegan-option)
Preparation time: 10 min.
Start with blending basil leaves and slowly add the olive oil.
The order of the ingredients is important, unless you want the result to look like this:
Then add the sesame seeds and the spices. Finish up with Parmezzano.
Yesterday we ate it with some Spaghetti and cherry tomatoes. Yummie!