Friday Night Pesto

Tonight I made a nice batch of pesto using basil from our terrace (Basel basil, ha ha ha ha), pine nuts, good olive oil, parmesan, black pepper, and a small clove of garlic. We ate this over spaghetti. It's been quite a while since I made "plain" pesto, and this was a very nice example of the species.

As a side dish, I steamed some carrots and zucchini [both biokiste] and then tossed them with brown butter and salt. These I served topped with chopped chives. The combination of the zucchini and brown butter was almost magical.

With a green salad, this was a very clean, fresh, and nice meal.