And I didn’t use all the classic ingredients; I adapted them—

30g basil

2 garlic cloves

20g walnuts

3 tbsp of olive oil

2g sea salt

a drop of lemon juice

Blend them. Then, store the pesto in a small jar in the fridge.

It’s not only great with pasta, but with some fresh or crunchy slices of bread, too! 

P.S. For this year’s pesto jar (I am trying to make one each year), I used

45g basil

2 garlic cloves

30g pine nuts (I still had some bought in Tunisia)

4 tbsp of olive oil

3g salt.

It turned out very creamy, with a rich, fresh flavour.

For 3 large pizzas, you will need:

420g flour

250ml water

1g fresh yeast

10g salt

+olive oil

+semolina

+tomato purée

+3 mozzarella balls

+fresh basil

To start, mix the water and 220g of flour for 2 minutes. Let the mixture sit for 30 minutes, at room temperature. This will be the base of our pizza.

Half an hour later, add the yeast and knead well, by slowly adding the remaining flour. When the flour is absorbed (in order not to deactivate the yeast), add the salt. Continue to knead. When the dough feels elastic and fine, place it in a plastic film and let it sit for 2 hours at room temperature.

When the dough rises, take it out on a mat and then divide it into three equal pieces. Like shown in the picture, roll the dough, stick its ends and cover with the dough edges. You will get three dough balls. Place them in the fridge, in bowls with lids. This way, the yeast will work slowly but the taste obtained will be fantastic.

After at least 5-6 hours in the fridge, take out the dough and bake the pizza (the dough balls keep for 3 days, so there’s no need to bake all of them on the first day... and you’ll notice that the last dough ball will taste best).

Oil the pizza pan, sprinkle semolina (this makes the dough fluffier). Add olive oil onto the dough and spread the dough over the pizza pan; then, pour tomato purée on top of it and bake in the preheated oven, at 220°C, for 4 minutes and a half.

Take the pizza out, place the mozzarella slices on it and bake for 3 minutes more.

When it’s done, sprinkle fresh basil leaves over it. Let it cool for a minute and cut yourself a slice.

How does it taste? J