Fresh basil pesto

The wilting look of the basil plants on the window sill as winter starts to bite has been bothering me for days, so before heading off to work this morning I decided to put them out of their misery. Stripped the leaves, put them in the food processor with a thinly sliced clove of garlic, about half a cup of toasted pine nuts, a generous amount of freshly grated parmesan (about 2 tbspns?), and extra virgin olive oil. Seasoned and then blitzed the mix. Looked a tad dry so added a little more oil … better to err on the conservative side with the oil at the outset, I think, and to avoid an over-oily, gluggy mess … and hey presto, fresh basil pesto. Wonderful, alluring green and tonight, I think, we’ll use some as a dip, as we sit with a gin & tonic in front of the fire and savour taste memories of our distant summer. Or, perhaps, imagine a winter escape to the sun.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s