Friday, March 12, 2010

Cooking Dinner from the garden

Last week I picked a gorgeous bounty from the garden.
Basil Pesto was made with the basil and put onto tortilla and then quickly grilled in the oven, cut into triangles and served hot for a nibble.
Salad and beans for the veges and then blueberries, strawberries, grapes and icecream for dessert. Delicious.

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