A quick Mediterranean-style recipe, inspired by a beautiful Summer’s evening, here at Drumanilra, over-looking Lough Key.
We have a lovely bed of organic Basil growing in the polytunnels at the moment, alongside the tomato vines. I love the smell of the leaves when just picked. They are perfect, roughly torn, and sprinkled over a simple salad of cherry tomatoes and cucumber, drizzled with seasalt, crushed black pepper, apple cider vinegar, and olive oil. Served at room temperature to really allow the flavours to come through.
But we also love to make pesto. It’s super versatile and easy to make. Serve it over pasta, on garlic toasts, as a dip for veggie crudites, on pizza, or loosen with a little apple cider vinegar and olive oil, to make a delicious salad dressing. When our kids were younger, it was our go-to ketchup alternative. (We’d struggle to get away with that now, but it’s still popular!)
Here’s how we make it at home on the farm.
Home Made Basil Pesto
50g Pine Nuts or Cashew Nuts
80g Organic Drumanilra Basil (Leaves and stalks – check they aren’t too woody)
50g Parmesan or Vegetarian Alternative (grated)
150ml Olive Oil
2 Garlic Cloves
Lightly toast the nuts on a pan (watch them carefully as they can catch!). Add to a food processor with the other ingredients and blitz till smooth.
And Hey Pesto! A taste of the Mediterranean in Roscommon…. 😊
Goes well with our Organic Sauvignon Blanc, Walnut Block Collectables.
Our weekly order cut off is Wednesday 10 pm. Local collection points on Thursdays and Fridays in Boyle, Foxford, Longford, Carrick on Shannon and Strandhill, (pick your closest point at checkout), and Courier Delivery available.