My kitchen hasn't seen a lot of cooking going on in recent times, hence the lack of posts of late. And I might have mentioned before, but work really cripples the way I ultimately want to live my life. I don't feel I have time for anything between work, gym, household chores and the odd social occasion (ok lots of social events recently, but that is not the norm).
Anyway I do feel I have neglected the blog and today I actually had some time, so despite the heat I hit the kitchen. I made some chocolate mini muffins which were lovely, but it was a debacle getting them out of the tray and they look a mess so I might try them again some other time. I also have basil in my little herb garden so I thought I would make some pesto.
Pesto is not traditionally a sauce that mum ever made. In fact she made it herself for the first time only a week ago. I've always used a Jamie Oliver recipe and when mum told me how she made hers last week (relayed to her by a friend of hers), I think it is exactly the same. I do like Jamie because I think he has a good appreciation and understanding for the way Italians like to cook. Now Jamie's recipe talks about doing certain things in steps, but I have to admit I just chuck everything into the food processor and just add oil at the end until I have the right consistency. You need:
1/4 clove of garlic (I actually use a whole clove)
3 good handfuls of fresh basil
1 handful of lightly roasted pine nuts
1 good handful of grated Parmesan cheese
olive oil
salt and pepper
small squeeze of lemon juice (optional)
Like I said, chuck it all into the food processor and just drizzle extra olive oil into the mixture until you have a semi-wet but firm consistency.
I also have a confession to make, I forgot to take a photo before I ate my pasta with pesto sauce...oops...I even walked straight past the camera and tripod to sit down and eat it. (I blame the heat - I'm sure you've heard about it.)
Enjoy!
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5 comments:
Brave effort given the heat you've had. Nice and cool here in Canberra :-)
I like Jamie's style of food as well. We regularly have his baked stonefruit, rosemary and olive oil focaccia, roast chicken, lime and lemon tart, crushed new potatoes and many others.
Haven't made pesto for a while so this is a nice prompt. I'd go with the full-on garlic too. And just mix it through pasta as you did. We often have linguine with just olive oil and lots of parsley, pepper and parmesan.
Wow Mark - you would pass for a wog before me then... I never eat the pasta with just olive oil. My mother would be impressed. Well done!
Gee thanks! I do get great oil from friends in Melbourne. But then again I seem to recall that your mum makes her own.
PS Pasta with olive oil (and no salt!!) along with clear chicken soup were almost all that J ate for several months when the chemo ruined her taste buds. So we're actually fairly sick of it now. We're making up for lost time by cooking penne with lots of bacon, black olives, anchovies, chili and home-grown tomatoes (the one's that haven't schrivelled).
Our granddaughter is a big fan of spaghetti with nothing but I've weaned her onto spag and olive oil and add a little more pepper each time.
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