My boys' basil plant has enough grown up which was planted from seed in this summer.
This is our second time to pick up it's freshest harvest.
I can't stop sniffing at the leaves and even my fingers after picking up!
I made these beauties turned into pesto sauce for pasta.
My recipe of pesto was what I learnt in Florence of Italy.
Luckily I have got some local seafoods from my favourite fishmonger directly, scallops, octopus etc.
So I can say this is a fusion of Italian and Cornish taste.
And let me add one more twist: Japanese-style creamy egg which is called Onsen-Tamago.
It's deliciously runny oozy free range egg!
There is nothing more flavourful and zesty sauce than hand-made fresh pesto sauce, which is matching with creamy rich egg yolk.
It's Friday everyone, weekend is almost there!
Wishing you a happy Friday x