Thursday, 29 September 2011

Summer is here... AGAIN!!!

I am absolutely LOVING this Indian Summer we are having.
It seems to have been a summer of two halves.
It started in April, for a glorious month of heat and sunshine, then disappeared into almost autumnal temperatures, and now it's back.
I am sitting in the bedroom, as Nina sleeps, and the thermometer says it's already 22 degrees C. And it's only 9.35am.

In the spirit of summer and freshness, I thought of my Swiss/Italian roots and was inspired to make my usual  
FRESH PESTO


It's the simplest thing to make and I make a huge vat of it, which we can use for last moment meals or evenings when cooking just feels too much like hard work.
A dollop of fresh pesto on pasta, chicken, rice does the trick!
Hits the spot!

Here is how I make it:

INGREDIENTS
  • 3 x packs of Fresh Basil (from the supermarket, or if you grow your own, about three large handfuls of basil. Stalks and all)
  • A handful or Pecan Nuts or Walnuts (I am not a fan of pine nuts, but you can use them if you are feeling more traditional)
  • Half a "slab" of fresh Parmesan (not the ready grated kind which smells and tastes like vomit)
  • 3 x cloves of Garlic
  • Lashings of Extra Virgin Olive Oil
  • Salt and Pepper (to taste)

METHOD
Put all the dry ingredients together in a blender or food processor and cover with the Olive Oil. 
Blend until it is a smooth, liquidy, green syrup.
Taste and add the salt and pepper to your liking.
Then wizz up a little bit more (scraping any leftover pesto from the sides of the food processor).

Voila'.
Done.
Easy peasy.

I store it in a large jar or tupperware, in the fridge for up to a week of easy cooking.

Alternatives...

Sometimes I use fresh Flat Leaf Parsley instead of fresh Basil. Also delicious!!!
Also, if I am feeling cheeky and think that Luca is in desperate need of vegetables, I sneak into the pesto an extra large handful of fresh Baby Leaf Spinach. 
It blends beautifully with the Basil/Parley, and he never knows... naughty!


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