“That’s not how my school made green eggs and ham,” Little Bird was quick to point out. No, probably not.
We had ham leftover from Thanksgiving. And the basil she planted from seeds from a Mother’s Day fundraiser at Green Acre is still going strong, so we made a hand-chopped pesto and served it over fresh eggs and the leftover ham.
Little Bird was happy to cut some of her basil.
Our youngest hens have just started laying.
I wanted to try hand-chopping the pesto. I saw someone in Italy do that once on a show several years ago. I used a curved knife and chopped the dry ingredients first and then stirred in the olive oil. The ingredients were the same as from my pesto recipe here.
To make a more complete dinner, we ended up eating all of this over spaghetti. And we added avocado, because, well, we eat avocado at almost every meal!
