I have to keep this post short because I still have to pack my clothes for our weekend in Munich!!!! Yaaahhhooo! I think I really need this time-out. It feels like I am always running out of time as of late...or since I got my new job that is. Well, it is not really a new job, I have been working in the same company since April this year. First, as I was employed only as 75% part-time. Hehe! Yup here in Germany there is such thing. You can work for 40%, 50% 80% and so on depending how many hours of work you have. I have only a 6-hour daily job so the 75%. But I was offered another position which, at the moment, is really challenging because there is a lot for me to learn still and that also means longer hours. So I am kinda pressed for time lately and I know I have been neglecting this blog because of that! Good thing Armin is not complaining (yet). But I am sure that when things settle down and I get my system and routine in order then I would have time again to write...but no worries ...I will try to get some good pics from our 3-day trip to Munich so I can share them with you next week. They have Octoberfest at this time of the year so we are guessing it might be (too) crowded and a little crazy...can't wait!!
For now, I would like to share this simple and easy recipe of Fresh Tomato and Basil Pesto. I made this about a month ago when I got a lot of basil leaves from my container garden and some of the last fruits of my tomatoes. It is perfect as dip or sauce for pasta or even as a spread for your favorite bread. A bit sweeter than the regular pesto sauce I make from basil because the tomatoes were really sweet.

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Fresh Tomato and Basil Pesto

Try this easy recipe for fresh tomato and basil pesto. perfect as dip or sauce for pasta or even as a spread for your favorite bread.

Prep Time: 5

Total Time: 5

Course :Side Dish

Servings = medium jar

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Ingredients

2.1 ounces basil leaves
4.2 ounces tomatoes (fresh)
2.5 ounces olive oil
⅛ cup almonds
5 cloves garlic
1 ½ tablespoon fish sauce
¼ teaspoon pepper

Instructions

In a mixer or food processor, combine all the ingredients and pulse for a minute until the desired consistency is achieved.
Transfer into a clean jar with seal and store in the fridge for a week if not yet to be consumed.

Nutrition

Calories: 797kcalCarbohydrates: 16gProtein: 9gFat: 80gSaturated Fat: 10gCholesterol: 0mgSodium: 2132mgPotassium: 721mgFiber: 4gSugar: 5gVitamin A: 4135IUVitamin C: 31.7mgCalcium: 203mgIron: 3.7mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!