Tonight I picked a few sprigs of Basil from our herb garden. My neighbor Andres Quinteros let me have a few sprigs of fresh mint from his garden, and I had a host of other ingredients which I was determined to combine to make a dynamite Pesto sauce.
First I chopped the Basil and Mint using a traditional paring knife creating what is called a schifenade(?) and then mincing a garlic along with a handful of smoked Virginia peanuts, In a medium size mixing bowl . I scooped all the fresh ingrdients and added a half an avocado ( peeled ).After that I added lemon juice and four tablespoons of freshly grated Paramasean Reggiano cheese. Lastly, I mashed up the avocado, and poured some extra virgin olive oil into the mixture. Lastly, I sprinkled in a sufficient amount of Kosher salt to taste. This stuff is what summer snacks are all about. I used a baked cracker to scoop out some of this Pesto, just to satiate my taste buds. Smiling, I washed the cracker and Pesto sauce down with a big gulp of Lemonade. Yum !
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