Something you'll give away- Everyday Matters
These are olives from last year's crop, these were fished out of a big jar where they are kept in salty water.
We don't have many olive trees and don't press our own oil, but we have just enough for bottling in October/November.
Usually there are a few smaller jars to be given to the family, sometimes mixed with garlic, chopped celery and carrots.
I also picked some almonds today so I sketched those too.
They were still in their husks, so I peeled those off and have left them to dry. I'm planning on making some pesto sauce with both the almonds and the olives. I'll give you the receipe as that is the theme of this sketch!
Olive and Almond Pesto
Olive and Almond Pesto
Ingredients:
a handful of stoned and roughly chopped green olives
a bunch of fresh basil (approx 20 leaves)
about 10 chopped almonds
2 tablespoons of Parmesan cheese
half a clove of garlic (more if you like it and won't be getting close to anyone for the next 24 hours)
extra virgin olive oil
salt and pepper
Put all the ingredients in a liquidiser and give them a little whizz round pouring in a little olive oil, don't liquidise so much that you can't see the bits of almond in the pesto!
Toss in a pan with your spaghetti.
If you want you can leave out the cheese and use the pesto on crostini as an antipasto.
Buon appetito!
a handful of stoned and roughly chopped green olives
a bunch of fresh basil (approx 20 leaves)
about 10 chopped almonds
2 tablespoons of Parmesan cheese
half a clove of garlic (more if you like it and won't be getting close to anyone for the next 24 hours)
extra virgin olive oil
salt and pepper
Put all the ingredients in a liquidiser and give them a little whizz round pouring in a little olive oil, don't liquidise so much that you can't see the bits of almond in the pesto!
Toss in a pan with your spaghetti.
If you want you can leave out the cheese and use the pesto on crostini as an antipasto.
Buon appetito!