I didn’t have enough basil, and it turned out that the recipe said to put much too much olive oil, but it still came out fine ( I added the rest of the pine nuts to soak up the oil). Home made fresh pesto is easy to whizz together in a food processor (not a liquidizer) and tastes delicious when made with nice ingredients. We had some with toast for our evening snack and today John put some on the aubergine that he cooked for dinner.
A nice tasty fruity sweet salsa, which my cookbook says children like. I used crushed pineapple from a tin, to simplify the process, but fresh mango. Also spring onion, tomato, tomato ketchup and olive oil. Sam said it was okay, but wouldn’t eat it. Hannah wouldn’t try. We liked it. I served it with southern fried chicken out of a packet and home-made corn fritters. We all liked the corn fritters.
Salsas are great, you can serve them instead of salad or cooked veg, or you can enjoy them as a snack, or you can put them with your lunch or in a sandwich for a relish. This mango salsa was fresh and fruity, with a little kick from some green chilli. I served it with the fajitas that John had made for tea (out of a kit).
or a variation of guacamole. I expect it’s one of those things that there are more variations than people who make it. This version has avocado, lime juice, tomato, spring onions and fresh coriander but no chilli and is fresh and zingy. It is also nice and creamy. It was supposed to have creme fraiche or fromage frais, but I didn’t have any, so put in some mayonnaise and some cream cheese, and it tasted delicious just anyway. I served it with tortilla chips and bacon sandwiches.