Life, with Clotted Cream
An ordinary life with a dusting of luxury.
Homegrown Garden Pesto
Pesto can be so versatile. And, if done right, it can be very healthy too!
Where possible I always try to make my own pesto and you really don’t have to stick to the traditional (although very tasty) basil, parmesan and pine nut combination. You can literally make anything your heart desires and I can guarantee you it will taste great!
Currently there are a multitude of herbs growing in my garden and I love using it in my cooking as it provides a lovely fresh flavour to my dishes without the need of adding too much salt.
Here are the leaves that I had available in my garden:
| 200 grams | Rocket |
| 50 grams | Basil |
| 50 grams | Flat leaf parsley |
| 50 grams | Cashew nuts |
| 1 clove | Garlic |
| 2 tablespoons | Extra virgin olive oil |
| Squeeze | Lemon juice |
| Pinch | Sea salt |
Method:
Place everything in a food processor and blitz until smooth.
You can serve this either with some Homemade Gnocchi or why not spread it over some chicken thighs before baking in the oven for something a little different?
Life, with Clotted Cream 
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