But last weekend - the last two days of summer - Tassie got back to its old tricks and was cold, wet and windy.
It's a good reminder to start planting autumn/winter crops (while the soil is still warm enough to germinate). Plus, I know I have to start really using up the basil because once the frost comes it'll shrivel up and die. This is only a portion of my active plants, but it made a bumper batch of pesto:
As this is the second time I've posted about making pesto, I thought I'd share my recipe (and bear in mind that this is all very approximate):
one bunch of basilI have a mini blender that I wizz it all up in, but I've heard of people using a mortar and pestle to blend the pesto. I usually mix the garlic and pinenuts and olive oil up first, adding salt and pepper to taste (remember however that the parmesan can often be quite salty). Then I add the basil (washed and dried - little green caterpillars like to hitchhike on the basil). I add more olive oil as I wizz so that I can get a smoothish mixture. Then I stir in the parmesan. I taste it and add more salt or pepper if necessary at this stage.
3 or 4 cloves of garlic (I like it quite garlicy)
handful of pine nuts
salt and pepper to taste
a quarter of a cup of parmesan, grated.
Eat on pasta, pizza, toast, whatever.
Pesto also lasts quite well in the fridge as long as you cover it with a layer of olive oil to keep out the air. It's quite normal for the top of the pesto to go dark brown while the underneath stays bright green.