Shopping for food can tell a lot about someone, from their spending habits, interests, family situation, health, etc. I love nothing better than trawling through shopping aisles, delis, food shops waiting for new, exciting ingredients to pop out at me, or purchasing that ‘extra’ jar/bottle just in case I feel like making a particular dish. I start out with a list, but invariably I am always ‘tempted’ by specials or some new, interesting ingredient. I also do not plan my meals for the week. What I cook depends solely on what I feel like that day, or it might be a particular new dish or ingredient I want to try. Unfortunately, this habit also brings with it a very packed fridge, freezer and pantry, and then the ‘use-by’ date factor, which always leads to the wastage.
So, in the interests of saving money, time and the all-important catch-phrase of the moment – sustainable environment, I have decided to make do with what I have accumulated and what’s available in the garden, before making any unnecessary new purchases.
This brought me to today’s decision of ‘pesto’. I had a favourite ‘fresh basil pesto’ that I would buy and stock a few tubs in my freezer, but, sadly I can no longer find this particular brand. Rather than experimenting with new ready-made varieties which are quite expensive, compared to the cost of growing your own herbs, I decided to make my own, using herbs available in the garden. Basil pesto – I could eliminate as I recently disposed of my plants due to woodiness and flowering. Years ago, I discovered a dill and parsley version, which is also no longer available, so I decided to revisit this combo. Very good with pasta, roasted kiphler potatoes or an assortment of roasted vegetables! Any leftover, store in an airtight container in the fridge for a few days or in the freezer.
dill & parsley pesto
ingredients
1 cup continental parsley, stalks removed, leaves only
½ cup fresh dill
2 Tbsp grated fresh parmesan cheese
¼ cup extra virgin cold pressed olive oil
2 Tbsp pine nuts
salt and pepper
preparation
1. Add all ingredients to a food processor (I use a mini one) and process until combined and all dry ingredients are of a similar texture. Add more oil if too dry.
2. Serve tossed through pasta and roasted vegetables (beetroot, cherry tomatoes and pumpkin are a lovely mixture). It is also perfect for vegetable lasagna.
Goodness shared from Donna
