Make: Basil Pesto

 

My garden is going nuts this summer! I have more zucchinis, cucumbers and basil than I know what to do with. Recently, I gave the hedge of basil a severe cutting back and made basil pesto.

I make my pesto using the following recipe. You can change the quantities depending on how much basil you have, or how much basil pesto you want!

Recipe
Blend 6 cups of basil leaves with 200g pinenuts, 6 garlic cloves, salt to taste and enough good quality olive oil to form a nice consistency in a large food processor bowl. Once blended, stir in 350g finely grated parmesan cheese. Store in fridge with a film of olive oil covering pesto at all times. Makes about 3 cups of pesto.

It lasts in the fridge for about a month as long as the olive oil is covering the pesto. It is very tasty and makes a great weeknight meal with pasta. My boys love penne tossed with this pesto and served with grated parmesan on top. 

What else can I do with excessive amounts of basil??

L x

Eat: Taco Truck

I have been stalking the Taco Truck for quite a while without any success. Today, I finally tracked it down for lunch in Coburg. And it was right next to a playground!! Double satisfaction.

I opted for the Taco set - two soft tacos, one chicken and one fish with a side of corn chips. The chicken taco was an absolute winner! Served with corn salsa, chilli, lime and a bit of baby spinach. The fish was good, lightly battered and crisp, with slaw, poppy seed mayo and lime juice. The boys devoured their corn chips and guacamole.

So if you see this little truck parked on the side of the road, I highly recommend you stop and get yourself some taco action!



L x