Our herbs had grown to an obscene height–they’re almost larger than the bamboo tree we have back there near the door. The only way to tame the forest growing on our balcony is to prune—and make pesto.
For breakfast, I made mini croissant sandwiches with prosciutto and parmesan. I woke up early, crept outside and chopped down two stalks of basil “Jack and the Beanstalk”–style while E slept. I whirred together grated parm, pine nuts, garlic and olive oil while water boiled for coffee (naturally, just as I was about to pour a cup, I realized we didn’t have creamer. UGH).
After a quick run to the store, I warmed up the mini ‘wiches so the cheese melted over the meat, and took a bite. I couldn’t linger over breakfast because I had a meeting, so I didn’t have time to wait for E to wake up and taste them. I left the croissants laid out on a small cutting board. I hope they were still warm when he decided to eat.
He texted me later—a photo of the cutting board, with just a few crumbs left on it. “Thank you for breakfast. I love you.”
“Did you warm them up?” I asked.
“Nope.” he said. “Still delicious.”
2 cups fresh basil
1/3 grated parmesan cheese
1/3 cup olive oil
1 clove garlic
3 tablespoons pine nuts
salt and pepper to taste
4-5 slices prosciutto
1/4 cup shredded parmesan cheese
4 mini croissants
Make pesto: blend basil, grated parmesan, pine nuts, garlic and olive oil in a food processor and grind.
Next, assemble sandwiches. Spread pesto on both sides of the inside of croissants. Then, on bottom layer place a few slices of prosciutto. Then sprinkle on shredded parmesan cheese, and top with top of croissant. place in warm skillet over medium heat and let warm until cheese has melted, about 3 minutes. Remove, and serve.