We recently built a window box planter for outside the kitchen so I don’t have to trek into the garden every time I need a sprig of herbs. We built it out of the wood from the old shed, and gave it a lick of paint to match the garden vegetable boxes! I’ve kept my herbs inside until now (although they usually die within a week), but they’ve grown like wildfire ever since being outside! With so much basil to use (and no energy to nip to the shops on a rainy night), I decided to make a homemade pesto to go with some courgetti (we’ve been using the Oxo Spiralizer – it works a charm and is fun to use!). Anyway, in a nutshell, it was the best pesto I’ve ever tasted. Even if I do say so myself. I’ve been making pesto a lot more, it just makes anything and everything taste better, and can jazz even the simplest meal up into something tasty.
You will need:
- 3 handfuls of fresh basil
- 1 handful of pine nuts
- 1 handful or knob of Parmesan cheese
- 1/2 lemon
- 1/2 clove of garlic
- extra virgin olive oil
- salt & pepper
Method:
1. Add the basil, pine nuts, pressed garlic and grated Parmesan cheese to a food processor and pulse into a paste. Transfer to a bowl and stir in a splash of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper.
2. That’s it. There’s no step 2.
