Pesto is really easy to make as long as you’re not being a purist about the process. Yes, I could use the mortar and pestle but the food processor does the job quicker and easier. I used Stephanie Alexander’s recipe from The Cook’s Companion and it basically consists of basil, pine nuts, olive oil, salt and garlic whizzed up in the food processor, and then you stir in freshly grated Parmesan cheese. That’s it. And you end up with green goopy deliciousness. Too easy!
Tonight I had it dolloped on a grilled field mushroom, topped with melted swiss cheese. Tomorrow it will be dolloped on grilled chicken salad, for lunch. It’s also great with poached eggs or stirred into scrambled eggs (green eggs anyone?!). Of course it’s a natural with pasta but its also delicious with cheese toasties. And minestrone (though its not really soup weather at the moment).
How’s my back? Well since you ask(!), it feels a lot better. Sitting still sucks (or more precisely, getting up and moving after sitting for any length of time) but otherwise I do believe I’m on the mend. Tomorrow morning I’ll head to the pool (with the physio’s blessing).
‘As you walk and eat and travel, be where you are. Otherwise you will miss most of your life.’ – Buddha