Cherries & Mint
We'll take the cake with the red cherry on top. Navjot Singh Sidhu
Red cherries are irresistible if you see one of them on something good. A bowl of them, freshly picked, looks delicious.
But a HUGE tree of them can be overwhelming. Like the tree we have in our garden. So many cherries up there, we could feed all the birds of the village!
Sometimes, like now, i wish i had more time to revel in making things from what the garden offers, but mostly, we just eat it as it comes.
An exeption was the Mint-Cashew Pesto i made the other day from the abundance of fresh mint growing in our herb-patch. You just blend it with Cashew nuts, extra vergine olive oil and a bit of lemon peel and orange juice. If you're a mint-lover, it tastes great over pasta or in a salad-dressing.
75 g Cashewnuts
40 g fresh mint leaves
15 g fresh basil leaves
170 ml olive oil extra vergine
grated peel of one lemon or lime
Dash of orange juice
salt & pepper
Mix Cashews, mint and basil leaves, olive-oil and a dash of orange-juice in a blender. Stir in the lemon-peel and salt and pepper to taste. In a tight jar, the pesto keeps in the refrigerator up to 2 months.
Photos 1-4 MVS, last photo and recipe: Living at home