garlic
Nuts everywhere!
You just cannot avoid them
in my fresh Pesto.
Sure, I use three kinds of basil; Christmas, Sweet and Thai Basil, and the mix is a sweet, spicy and fragrant blend. Mmm
But, it’s all about the nuts. First I toast sliced almonds, unsalted cashews and plump pecans. Each type separately.
Then I mash them ‘pretty finely’ with a smooth rock I found at the beach. ( I think a few crunchy nutty chunks is good, though.)
And garlic. Lots of garlic. If we both eat it, we’re fine.
Those three different kinds of nut oils and textures combine to form a rich and tantalizing paste.
(And at almost $28 a pound, you’d have to be “crazy” to use Pine Nuts.)
Missed Connections are filled with good, bad and positively-pesto-haiku. Did you write one? Did you find one? Before you start dipping and spreading, email the link to Lovelorn Poets. We’ll preserve those spicy-sweet-syllables for all eternity.
