BASIL, the last leaves of the season

This morning I harvested the last leaves of my basil plant on the terrace.
The chilly nights are here so the basil won't survive for longer unless I
put the plant indoor.

I collected the best leaves and left the long stems with flowers to get
seads for next year.

Basil is full of antioxidants, vitamin A, K, C and manganese.
Pine kernels are rich of vitamin A,C,D,E,K and magnesium, manganese and antioxidants.
Olive oil is rich in monounsaturated fats, helping lower your risk of
heart disease, and it contains important vitamins and antioxidants.

This said we may conclude that Pesto is a bomb of health.

I made a nice pesto that I will use for my pasta at lunch time.

BASIL PESTO

Put in a blender 2 cups of basil leaves and chop them.
Add 1 cup of pine kernels and blend them with the basil.
Add a pinch of salt and half cup of parmesan cheese.
Blend again then add 1 cup of good extra virgin olive oil.

Mix well to obtain a creamy sauce.

You can use Pesto as a spread on toasted whole wheat bread or
to toss on pasta with half cup of the pasta cooking water.

Buon appetito!

WELCOME BACK!

I took a long break from my blog this summer because I
was busy writing my newborn blog Mela e Pistacchio that
I have created for my Italian speaking friends.

But I am back to my routine now and I am excited to keep
posting my recepes also for my English speaking friends.

One of the MUST EAT of this time of the year is FIGS.
They are in full season now and you can find white or black
ones easily on the market shelves.
Figs are a good source of potassium, a mineral that helps
to control blood pressure and they are also rich in good
dietary fiber.

I was in New York in August and my friend Allison made
me try baked figs with balsamic vinegar.
It is such an easy and delicious recepe that I have to
share it with you.



Rinse well 6 black figs.
Slice them in quarters.
Put them on a baking tray lined with parchment paper and sprinkle
them with balsamic vinegar and just a pinch of Himalayan salt.
Bake in the oven at 200 degrees Celsius or 370 Farenheit for 20 minutes.
Let them cool down before serving as a snack.

I use them as a top on toasted whole wheat bread spread with ricotta.