Showing posts with label Pesto. Show all posts
Showing posts with label Pesto. Show all posts

Saturday, 21 May 2016

Apple Blossom, Pesto & Rhubarb Crumble

The sky was blue and the birds were in good voice, so we took a walk down to Mansbridge to check on the progress of the Community Orchard blossom. En route we passed the Pitch and Putt course, which is sadly now closed due to a lack of funding by our ever more squeezed council.
We are pleased to report that the Apple trees were in magnificent shape and looked fantastic in full bloom. We also noticed signs that other people had been helping prune off dead wood to enhance the health of the trees.
While we were exploring, we managed to open up access to a couple of new Apple trees and continued to cut back brambles to keep them out of the branches.

Later that night we made Pesto for our pasta using our stash of Hazel and Walnuts from last year and Basil. 

The wonderful weekend continued in fine fashion as the Saints (Southampton Football Club) won their final few matches of the season with a flourish, to finish on record points and higher up the Premier league than ever before. 
To polish off the proceedings (after I had finished running around the garden celebrating), we made one of my favourite seasonal puddings, Rhubarb Crumble, made from the first fruits of our allotment. 
Simply delicious!

Friday, 8 May 2015

Ransom Pesto

My friend Carolin wanted to make Wild Garlic pesto. In my lunch-hour I gathered a healthy handful of fresh Ransoms she did the rest and took the photos...
This is Hugh Fearnley-Whittingstall's recipe but, needless to say, others are available...

 
  1. 50g shelled walnuts
  2. About 75g wild garlic leaves and stems, washed and roughly chopped
  3. 35g parmesan (or other hard, mature cheese), finely grated
  4. Finely grated zest of ½ lemon, plus a good squeeze of lemon juice
  5. 100-150ml extra-virgin olive oil
  6. Sea salt and freshly ground black pepper
Heat the oven to 180C/350F/gas mark 4. Put the nuts in an ovenproof dish and toast for five to eight minutes, checking from time to time because they burn easily. Leave to cool.
Put the toasted nuts in a food processor, along with the wild garlic, parmesan and lemon zest. Blitz to a paste, then, with the motor running, slowly add the oil until you have a thick, sloppy purée. Scrape this into a bowl, add a squeeze of lemon and season to taste. This pesto will keep in a jar in the fridge for a few days.


The children found it a tad spicy, apparently, but the adults loved it. So, dish out portions with due consideration.