I had a great afternoon in the kitchen today, listening to the radio and knocking up a batch of pesto.
I have a basic recipe which gives the right proportions of the ingredients (see below), but I basically just keep adding olive oil until the consistency is OK. Oh, and I always put more garlic than it says, because I like it and its so good for me. Today I had two good handfuls of basil and one of parsley and I substituted the pine nuts with walnuts, which is a nice variation. Incidentally, I've seen a recipe somewhere lately for a three herb pesto with Lemon Balm which I might try in the summer.
The motivation behind today's pesto-making was Daughter of the Soil's wonderful post last week about growing peppers - especially the long pointy Ramiro peppers, my favourite.
I've never tried to grow peppers, but felt inspired to have a go so I decided to get some to roast and use the seed. No time to lose, as peppers need to get going fairly early in the UK so that they have chance to ripen - I think the advice was by early March.
I like to make roast peppers by halving and de-seeding them, then stuffing them with a mixture of cubed organic feta cheese, halved organic cherry tomatoes and home-made pesto. Cook for about half an hour in the oven.
2 garlic cloves, crushed
8 tbspn chopped fresh basil
2 tbsp chopped fresh parsley
50g pine nuts
100g grated Parmesan cheese
150ml olive oil
Instructions: Put it all in the blender and press 'go'.. hey pesto!