Ein Steirisches Basilikumpesto und ein Walnusspesto sind ein geschmackliches Highlight und wurden im Kurs zubereitet. Ein Pesto rosso aus getrockneten Tomaten wurde verkostet und für sehr gut befunden. Im Kurs wurden ruck-zuck mehrere Pestos gemixt und die Laune auf Vielfalt geweckt.This entry was posted in Hier gibt es rückblickende Beschreibungen meiner Kräuterkurse und Wanderungen..
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