So, Steph and I haven't really made much in the way of novel foodstuffs in the last little while, being quite content to cook things already found within the archives of this place, but I thought I should post a few things that were somewhat more adventurous. To start: Macadamia pesto!
Thanks to our herbaceous planting session a month or so ago, we're now suffering from a pleasurable condition known informally as "all of the basil". Despite not having any pine nuts or a blender, I decided to attempt to remedy this through pesto.
I very-finely-chopped two metric tons of basil, a good few handfulls of raw macadamias and a clove of garlic. This all took a while, but would be so much quicker with the correct equipment. To this I added a handful of good quality parmesan cheese (the label should say "parmegiano reggiano"!) and a few good lugs of good olive oil.
I browned some chicken, mixed the pesto with it after taking it off the heat, and cooked some fettucine while all this was happening. Top with a few whole maccas and some cherry tomatoes, and consume!
Back from the deadly!
ReplyDeletePesto is one of those ingredients that is criminally underused in my cooking; I really need to look into using it more. Such a shame. Looks like a nice, simple but really tasty meal, perfect for spring :).
Indeed it is! You can buy pesto in supermarkets, but honestly it's criminally easy to make if you have any kind of electrical chopping device.
ReplyDelete