Day 7: A reblog to go with the dips and salads I’ll be posting this weekend. This red pesto is my mum’s recipe. How many recipes pass down from generation to generation? I’m not sure. In my family on my mother’s side, my fondest memories are of this pesto (which she started making quite recently herself) and ‘banana yoghurt’a delicious, simple combination of mashed up banana, yoghurt, cream, lemon juice and sugar. Anti-cooking you could call it. Mum told me the yoghurt was a dish she first tried as a student. It was as an antidote to the puddings she had at home as a child which were stodgy, starchy and/or slimy. Not exactly generation to generation stuff. I think mum really started enjoying cooking once my brother and I left home. The daily pressure of feeding us fussy eaters after the working day fell away. She served this pesto with pride at my brother’s 40th birthday party a few years ago. And we gobbled it up. Tonight I made it to go with a quinoa salad. It’s also great with raw or grilled vegetables. Thanks mum!
100 gr sun-dried tomatoes (drained weight)
50 gr pine kernels or nuts (I used almonds and pistachios)
small clove of garlic, chopped
leaves from a handful parsley
leaves from a handful coriander
1 tbsp or more olive oil
half a lemon
salt and pepper
Put the tomatoes, nuts, leaves and oil in the bowl of a blender and reduce to a paste. NB Such a small quantity will just spray up the sides of a large blender. A small blender (max capacity about 700 ml) works well. If you don’t have one, try using a a stick blender and a narrow plastic container with high sides. Or mash it up the old fashioned way with a pestle and mortar. Or make double and freeze some…
Scrape the pesto into a serving bowl. Stir in the olive oil. If it still dry, add some more oil or a little water. Season to taste with salt and pepper, tabasco and lemon juice.