The weather is fine and warm right now. Highs at 25C which is 77F. Nice! Now that it is October it’s time to think about harvesting the garden. Another last in our casa in the sky. Our last garden. It was a good one this year.

The basil was very prolific this year. Carefully harvesting throughout the year before it can bloom keeps it growing. But alas, the time has come to use it all before it frosts.

That can only mean…it’s pesto time! It isn’t difficult. You probably know that Pesto Genovese originated in Genoa. To make it in the traditional way, you use a mortar and a pestle with which you grind all the ingredients into a paste. I use a food processor as most people do. Someday I may try to make it the traditional way. Here are pictures of the ingredients I used.

I also add a little water if I want the pesto thinner without using too much oli. I prefer it not too oily. The final product. I divided it and froze part of it for the wintertime for a taste of the summer during the bleak months.

And finally, some of the flowers are still pretty.