Recent rain followed by some refreshingly cool weather has left my garden a pretty shade of green. Everything looks so much brighter with the dust washed off and some new growth emerging. So today I am sharing some moments from my week; all with a green theme.
Firstly, a second
hand purchase. This groovy old chair came in a set
of 5 with a matching green table from my favourite treasure trove in Mildura at Stockdale and Leggo. The tabletop is featured below.
clipped topiary olive tree.
I am thrilled with these slightly unusual but
beautiful Tromboncino Zucchini which are just starting to produce and
threatening to invade half of my vegetable patch.
this deliciously rich and chunky pesto recipe.
Perfect served on a piece of bread, with pasta or potatoes. Enjoy!
- 80 g (1/2 cup) pine nuts*
- 2-3 gloves garlic
- 70 g (about 2 cups) gently pressed basil leaves
- 250 ml (1 cup) extra virgin olive oil
- 40 g Italian parmesan cheese, finely grated
- 40 g pecorino cheese, finely grated
Put the pines nut and garlic in a food processor and process to form a paste. Add the basil leaves, then pulse, scraping down the sides regularly.
Add half of the oil, continue processing, then add the cheeses and the remaining oil and pulse to just combine. The pesto will remain bright green in colour unless you over-process it. Season with salt and freshly milled black pepper to taste.
Store the pesto in a sterilised airtight jar in the refrigerator for 1 week, although it is best consumed within a few days of making.
- I substitute the pine nuts with almonds as I tend to have almonds on hand more regularly and also find pine nuts turn rancid quite quickly.