This week I have the honor to host Weekend Herb Blogging, the weekly event in the foodblogging community, created by Kalyn from Kalyns Kitchen.

Thank you Kalyn for the confidence you have placed in me.

I have some basil plants in my garden. The Andalusian say, basil ensures that everything in the garden thrive and prosper.

My basil has a real peppery taste. I love this taste especially in pesto. This time I combined it with a salad. Delicious!

Green Pasta Salad
makes 1

WHB #96: Green Pasta Salad

80 g pasta ( I used Mini-Farfalle)
2 tb homemade basil pesto (recipe see below)
1 tb chopped olives (green or black ones)
2 tb roasted pine nuts
50 g frozen peas
cherry tomatoes, halved
olive oil
salt & pepper

Cook pasta according to instructions on the package the last five minutes ad frozen peas. Remove pasta from heat and strain when pasta is cooked, but still al dente.

Put pasta in a bowl. Mix in fresh basil pesto, olives, and pine nuts. Gently mix in cherry tomatoes, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.

And here is a my basil pesto recipe. I always make it based on the ingredients at hand. So adjust the ingredients to your taste.

Basil Pesto

50 g basil , chopped roughly by hand
1 clove of garlic
1/2 ts salt
1 tb pine nuts, roasted

2 tb grated Parmesan cheese
good olive oil

Mix everything together in food processor except the cheese and oil. Once everything is mixed well, slowly add the olive oil in a constant stream while the food processor is on. Add the grated cheese and pulse again until blended.

More recipes and entries in English.

Recap will be online on August 20.