Today is clean up day and part of my tidy is pruning the roses, picking the weeds and sweeping the patio. It is a 'cool' 28 degrees with a nice breeze so I have managed to get quite a bit done.
My tomatoes and corn are completely finished. I managed to produce 8 full sized ears of corn and about another 6 baby corn for a stir-fry. The tomatoes were really abundant and we enjoyed colourful bowlful after bowlful. Now all that is left is my chilli peppers and a few mixed herbs. I couldn't resist letting a few of my chives go to flower as they are so pretty. I think we can safely enjoy these in our mashed potatoes and potato salads for a bit longer.
I cut back all my basil and made pesto for the freezer and it looks like I will have a second blush to make a bit more. Yum! Pesto is pretty easy to make. I don't follow a recipe. I just whiz up what I have but usually include:
- a bunch of basil
- the juice of 1-2 lemons
- the zest of 1-2 lemons
- salt & pepper to taste
- 2-3 garlic cloves
- a bunch of green onions
- a healthy glug of olive oil - enough to make it a runny consistency
- walnuts or pine nuts (optional)
I leave the Parmesan cheese out as I am allergic to dairy but this can be added back in to individual dishes if some hold the cheese and some don't. Whiz the ingredients up in a blender or food processor and adjust seasonings to taste. Pesto can be frozen in ice cube trays to pop out when you need it or refrigerated in a sterilized jar for up to a couple of weeks. The kids love it on zucchini noodles; as a marinade for chicken or fish; or stirred into pasta with some cherry tomatoes for school lunches.