There was no way I could walk past the beautiful bags of basil leaves being sold from the back of the truck without adding a bag to my basket. Basil just makes me think of pesto, and pesto is such a versatile ingredient to keep in the fridge. A spoonful through some pasta, smeared over a pizza base or added to a piece of barbecued chicken, it just seems to add a bit of yumminess.
While the outside temperature soared towards 42 degrees (107 F) I locked myself away in the kitchen.
With leaves rinsed, I was ready to get started on the Basil Pesto.
A huge thank you to Stupendous Joy for my gorgeous tea towel. It's too beautiful to use for dishes.
A quick whizz in the food processor and my work was done.
I wasn't able to find any pine nut, only pine nuts mixed with almonds but these worked wonderfully. There is now one container in the fridge and one in the freezer.
With a fresh batch of yoghurt in the fridge, a little more inspiration struck. A bunch of chives was picked from the garden and garlic clove of two crushed into the mix before it was poured into some muslin and suspended, all in the name of labna.
After a quick recipe search, I was ready for another dip: tzatziki. The combination of tanginess from the yoghurt, cucumber and lemon is so refreshing at the moment.
As the afternoon cooled down, there was a need to make something to dip into these.
I found a lovely looking recipe in the Veg Everyday book and thought that flatbreads would work well. Rather than throw out the whey from the labna, this was added to the bread dough as the water component. Some water still needed to be added as there wasn't enough whey.
I'm now off to make some more yoghurt as the jars are looking a little low.
What's happening in your kitchen?