Pesto alla Genovese 3 w/Celery Salad

The closer the end of summer, the smaller our basil leaves. This might be the last Pesto with our basil in this summer.

I looked at a picture of our Pesto alla Genovese in May. It was very green! This time because there were less basil than usual after I picked them over, plus, the color of leaves were getting yellow, the pesto wasn't emerald green, but we enjoyed it very much as usual.

I made a small cup of celery salad as a starter. It was a pretty simple chunky salad. I was so glad J liked the salad.

Celery Salad
MAKES very small 2 salad bowls

1 celery stalk, thinly sliced
1/3 cup pecan, toasted, chopped 
1/4 cup dried sour cherry
2 tsp lemon juice
1-2 tbs simple French vinaigrette  

1. Mix all together, chill until served.

Simple French Vinaigrette
MAKES about 1/2 cup

2 tbs white wine vinegar
2 tbs shallot, minced
1 tsp Dijon mustard
1 tsp mayo
5 tbs extra virgin olive oil
salt and black pepper for taste

1. Whisk all together.