August 9, 2013
High summer means basil and while sometimes our homegrown stuff doesn’t get enough sun to compete with its Italian cousins this year that’s not a problem – Yay!!! It’s hard to resist making pesto the first time I get basil each year(I hate the stuff in jars) so that’s what I did last night. To get over the pine-nuts costing more than gold problem, I used toasted sunflower seeds instead and they were just grand (and way more local as pine nuts usually seem to come from China which seems like a long way to me). Obviously pasta pesto makes a grand dinner in itself and it was hilarious watching not so baby (18 months already!!!!)Lee shoveling spaghetti into his mouth like a walrus last night but basil is a natural bedfellow for this season’s peaches so I couldn’t resist a salad as well.
I decided to use beet greens as a base and if you’re not familiar with these guys you’re in for a treat. You know the way beetroot is soooooooo good for you? Well, the leaves are actually better for you than the actual beets. Yes! But you have to get them fresh so use them today rather than than let them wilt as they will quite quickly. The colour is amazing – gorgeous ruby stems with dark green leaves so they make everything look fab. Throw them into any salad or juice as soon as you can – your body will thank you.
Back to our salad – I chopped up the leaves and stems pretty finely, tossed a handful of toasted sunflower seeds through them along with some goat’s cheese and chopped peach. The dressing was simple, olive oil and white wine vinegar (3:1) then a drizzle of honey over everything just before I served. Delicious.
Toasted sunflower seed pesto (this will make enough for the salad which serves 2 plus a decent size bowl of pasta for one)
3 tablespoons sunflower seeds
2 cloves garlic roughly chopped
5 tablespoons olive oil
a generous pinch coarse salt
2 tablespoons Parmesan cheese
Begin by toasting the sunflower seeds till golden then set aside to cool down completely. Take the basil leaves off the stalks and put into a mortar along with the garlic, olive oil, salt and sunflower seeds. With a pestle pound to your desired consistency then stir in the cheese. Needless to say, normally I’d be using a hand blender for this sort of thing if I could but with this kind of quantity you don’t quite have enough to go electric so scale up if you can. Store in a jar under a layer of oil for up to 2 weeks (but it won’t last that long!)
A salad of Beet greens, peach, goat’s cheese and pesto and toasted sunflower seeds
1 Bunch beet greens
1 ripe peach
120gr goat’s cheese
2 tablespoons sunflower seeds lightly toasted
White wine vinegar
A generous dollop of pesto (as above)
Finely chop the beet greens and stems then wash and dry everything. Peel and chop your peach. Combine the seeds, greens, stems, and peach. Crumble in the cheese. Lightly dress with oil and vinegar. Top with the chopped peach and a generous dollop of pesto. Finally drizzle with a little honey and serve. Summer is served. 🙂
Have a brilliant weekend,