Last week I was rejuvenated by this ‘writing a blog’ malarky.

So rejuvenated I trotted off to market, wicker basket in arm, to pick up some fresh, seasonal produce with which to delight and entrance my legions of fans.

Which was MARVELLOUS.

In my head.

Back in Belfast, AKA the real world, we ate like normal humans who work a lot, and had the odd curry, or stir fry, or risotto.

And then I could ignore it no more.

The pot of basil.

Sitting on the window ledge, looking all forlorn.

Yes, I had strewn some leaves across a salad.

Yes, I had tucked some basil into a really quite splendid mozzarella toastie.

But also yes, I had most of a pot left.

And it was looking kinda droopy.

So instead of relegate it to the brown bin, I actually decided to turn it into some dinner.

It was not as exciting as the fantasy in my head where I managed to delight and entrance you all.

But, at the same time, it did use up that slightly sorry looking pot of herbs.

Which is exciting enough, really.

Enjoy!

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Take as much of a pot of basil as you have left.

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I TOLD YOU I LEFT MINE UNTIL THE REALLY DROOPY STAGE.

Stop judging me already.

You do it too.

You just don’t put pictures of it on the internet.

Which is probably a lesson I should learn.

Take a couple of tablespoons of pine nuts.

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And put them in a dry frying pan over a low heat for just a few minutes.

Keep a close eye, because they do burn.

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And I might manage to salvage some kind of dinner out of extremely droopy basil.

But burnt pine nuts are beyond me, apologies.

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Grate some Gran Moravia or parmesan or pecorino. 

I use Gran Moravia because it is veggie. You use whatever makes you happy.

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Put all of these things in a blender with some freshly ground pepper…

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And a slug of your best olive oil…

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Blitz a couple of times.

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Then stir through cooked pasta. I added peas for health in, if you use fresh pasta, what must be the easiest dinner in the land.

Enjoy!

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Fresh pesto

Serves 2. Cooking time 10 minutes.

  • 80g basil
  • 50g pinenuts
  • 50g hard Italian cheese
  • 125ml extra virgin olive oil
  • Few grinds fresh black pepper
  1. Place a frying pan over a low heat and add the pine nuts, stirring for a few minutes until browned.
  2. Place the pine nuts in a blender with the basil.
  3. Grate in the cheese.
  4. Add the oil and pepper to the blender.
  5. Blitz, until well mixed.
  6. Serve, stirred through hot pasta.