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.