‘Pesto’ basically means to pound or crush. And traditionally pesto is made by pounding herbs and garlic with a mortar and pestle. But pounding makes me tired, hot and grumpy, so I revert to my old faithful - Mr Kenwood! End result? Gorgeous pesto in 5 minutes!
Typically, the pesto most people know and love is Pesto alla genovese - basil, garlic, olive oil, pinenuts and a hard cheese. My version uses rocket, watercress and creamy blue cheese… really quite different - and I loved it! One of the reasons I don’t make pesto too often is because it costs a fortune to buy that much basil here (yes, I have tried to grow it - plants always commits suicide within weeks in my keeping…
But I will definitely use this as a way to use up excess herbacious leaves - they usually end up in the bin!
Now I know some people like their pesto chunky - but my personal preference is a full blitzing. If you’d prefer more texture to your pesto, put all the ingredients in at o…
At the pub where I imbibe my many alcoholic beverages of choice, sits a CD jukebox with an eclectic array of tunes.
One of the CD’s in there is by William Shatner…yes, Captain Kirk of Star Trek fame. The dude also dabbled in some “music”. I’m not sure if his musical tangent was sarcastic or serious - you decide.
Here, he sings or rather…narrates the lyrics to Elton John’s Rocket Man. This version is bad that it’s good! Little bored with the same song mix in your CD changer? Need to shake up the tunes at your next party? Throw in some Bill Shatner tunes. You might not fill the dance floor but the you’ll stir up some good conversation and a gaffaw or five.<img style=”margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;” src=”ht…
My garden isn’t growing quite as well as it did last year. So far the corn and the squash plants have died; the parsley and chervil have sprouted but are still very small, and I’m sure that by this time last year my courgette plants were bigger than they currently are.
On the bright side, I’m going to have lots and lots of raspberries, strawberries and blueberries this summer; my broadbeans and french beans (neither of which grew at all last year) are well established and my fruit trees are heavily laden with tiny plums and apples. Plus, I definitely will not be stuck for salad leaves this year as lettuce, sorrel, spinach and rocket are all growing happily and abundantly.
Though the latter leaf could do with another week to reach full maturity, I couldn’t help but pick a small bunch of baby leaves for this simple salad. The idea comes from Anna Del Conte’s <a href=”http://www.amazon.co.uk/Amaretto-Apple-Cake-Artichokes-Conte/dp/0099494167/ref=sr_1_1?ie=…