I picked a bunch of basil in the morning and made pesto with that.
We had a sour dough baguette and focaccia for lunch. I filled the focaccia with some of the pesto. Sprinkled the top with extra-virgin olive oil and sea salt - baked in the oven for 25 minutes until golden brown.
Tomatoes freshly picked from the garden and home-made bread straight from the oven.Lunch was scrumptious.
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