Well this is somewhat accidental, and certainly not the auspicious dish I was planning to use to hop back on the blogging wagon. The truth is I got home from work early to shoot an intro video for the bloody gorgeous Christmas issue of dish and then started packing props and camera gear for an early morning trip tomorrow, for a four day shoot in Russell. As I pulled everything together I started feeling peckish so went to have a wee fossick in the fridge. A few slices of almost stale Vogels, one egg, half an avocado, some parmesan and half a boiled potato didn’t look wildly promising. In the pantry a few pine nuts and some left over pistachios along with my ever present toasted pumpkin and sunflower seeds. On the counter a half a basil plant and some garlic. Et voila.
And on the table, my props and camera for packing. The light was lovely, and I couldn’t resist.
The ‘pesto’ is a hybrid extended by throwing in the boiled potato with the olive oil. Equally I could have used a few drained cannellini beans, even at a pinch some torn up white bread. Once they whiz up and kind of emulsify with the oil they become smooth and luscious, taking on the garlicky goodness and spreading the basil joy.
I probably should have started this by giving you a lengthy update on the state of the nation, after all it has been, ahem, years. But there is too much to tell all at once – maybe we’ll just let it all unfold along the way. Meanwhile – hiya – it’s good to be back.
Not really pesto:
1 cup basil leaves
2 tbsp pinenuts
1 tbsp pistachios
1/4 cup grated parmesan
1 grunty clove garlic
1/2 peeled boiled potato
enough extra virgin olive oil to bring together in a smoothish paste
sea salt and freshly ground black pepper
2 pieces toasted grainy bread
1/2 sliced avocado
1 fried or poached (or boiled…whatever) egg
2 tsp toasted pumpkin and sunflower seeds
Bung all the pesto ingredients in a small food processor (also out for packing for said shoot). Whiz.