It is 39 degrees and we have just been chased out of Best and Less by a plague of baby locusts. Then to my astonishment I heard my own voice bellowing ‘G’day!’ to a man resplendent in khaki who was bailing straw on the back of a truck. Add to this my horror, sheer horror when last weekend’s hipster city guests (HCG’s) turned up asking for soy milk (“yes one moment whilst I go out and milk the soy cow”) and I think one can safely say I’ve gone all country! It’s hardly surprising really given my chameleon-like ability to adapt to new landscapes – it only took me three weeks to acquire a Scottish accent back in ’92 when My Life Changed Forever.
More about last weekend later as the photographic documentation comes to hand, but in the meantime Dear Reader, might I recommend this pesto recipe? It is one of the few I have come across which has I think, a lovely balance of flavours and quite a substantial consistency . Previously I’ve ended up with too much oil or not enough cheese or god forbid, I’ve gone a pine nut too far.
It’s taken from The Silver Spoon for Children which recommends whipping up your own linguine to serve it with, but I found opening a pack of Ikea’s reindeer pasta rather faster. It also advocates the use of a mortar and pestle which whilst undoubtedly giving a more rustic result, wasn’t within my wilting capabilities. So into a food processor I popped the following – 40g grated parmesan cheese, a clove of garlic, a pinch of salt, about 40g pine nuts, about 30 basil leaves (basil is originally native to Iran, India and other tropical regions of Asia, having been cultivated there for more than 5,000 years) and four tablespoons of olive oil. I also snuck in some black pepper. Master R who proclaims only to tolerate factory pesto, said it was “okay”. Oh it's so worth it, just to see their little faces light up!