Friday, August 7, 2009

This Weekend Why Don't You...

:: Make a POT of tea?

:: Plant some herbs in your garden?

:: Bake a cake from scratch? No packet mixes please, maybe our Tunisian Orange Cake?

:: Visit or make a reservation at that cafe/restaurant/bar you've been meaning to check out for ages?

:: Stay in and cook for some friends?

:: Visit Kiva and lend a budding entrepreneur some money to open their own restaurant in a developing community?

:: Have a go at making that recipe that seems really tricky and will take ages?

:: Bake bread?

:: Drive to the country and eat some scones and jam?

:: Make someone breakfast in bed (getting up first and going to get the papers, the coffee and the croissants absolutely counts)

:: Make some pesto with the recipe below?

Pesto Ingredients

2 Bunches fresh basil
50gm toasted pine nuts (see below)
1-3 Cloves garlic (this really is to taste)
125gm grated Parmesan cheese
200ml olive oil

First, to toast the pine nuts, pop them on baking paper lined tray in a hot oven for about 5 minutes, or until they are golden and smell delicious. Alternatively you can dry fry them in a non-stick pan on medium-high heat, but don't turn your back on them, they will burn in an instant!
Put all the ingredients except oil in a food processor and whizz until smooth. Stream in the olive oil slowly until nice and combined. Take the lid off the processor, put your nose really close to the bowl and take a big whiff - yum! If you aren't going to use it all in one go it will keep in a jar in the fridge for about 5 days, so pour a little bit of oil on the top to make a seal and it won't dry out.

Have a great weekend everyone - enjoy!

1 comment:

Hayley said...

I'm not the patient type so I substituted pistachio nuts for pine nuts in this recipe. Basil pesto rocks and tastes great stirred through a bowl of steaming hot pasta :)

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