I have to keep this post short because I still have to pack my clothes for our weekend in Munich!!!! Yaaahhhooo! I think I really need this time-out. It feels like I am always running out of time as of late…or since I got my new job that is. Well it is not really a new job, I have been working in the same company since April this year. First as I was employed only as 75% part time. Hehe! Yup here in Germany there are such thing. You can work for 40%, 50% 80% and so on depending how many hours of work you have. I have only a 6-hour daily job so the 75%. But I was offered another position which, in the moment, is really challenging because there are a lot for me to learn still and that also means longer hours. So I am kinda pressed for time lately and I know I have been neglecting this blog because of that! Good thing Armin is not complaining (yet). But I am sure that when things settles down and I get my system and routine in order then I would have time again to write…but no worries …I will try to get some good pics from our 3-day trip to Munich so I can share them with you next week. They have Octoberfest at this time of the year so we are guessing it might be (too) crowded and a little crazy…can’t wait!!
For now, I would like to share this simple and easy recipe of Fresh Tomato and Basil Pesto. I made this like a month ago when I got a lot of basil leaves from my container garden and some of the last fruits from my tomatoes. It is perfect as dip or sauce for pasta or even as spread for your favorite bread. A bit sweeter than the regular pesto sauce I make from basil because the tomatoes were really sweet.
- 60g basil leaves
- 120g fresh tomatoes
- 70g olive oil
- ⅛ cup almonds
- 5 cloves garlic
- 1½ Tablespoon fish sauce
- ¼ teaspoon pepper
- In a mixer or food processor, combine all the ingredients and pulse for a minute until the desires consistency is achieved.
- Transfer into a clean jar with seal and store in the fridge for a week if not yet to be consumed.