So having lived with bad tempers and tiredness for the rest of the week, following our out of town school visit last Tuesday, I dragged everyone out to look at a house in Sussex on Saturday afternoon. I had to re-arrange the entire day in order to do so. It was my duty to help out on the Beavers stall at the May fair on Saturday - I had originally been given the 3-4 slot, but had to change it to the a.m. so we could get out of London for the afternoon. Easier said than done. With 2 kids desperate to actually go to the fair, it was a whirlwind morning of manning the smash the plates stall, allowing the kids a couple indulgences of plastic tat at astronomical prices, racing home for a very quick lunch - which as you know, does not exist in this house (!), flying out the door, indigestion all round and then getting stuck in a great fat traffic jam outside Twickenham stadium as luckily for us, it was rugby day! Just another relaxing day in our life!!
When we finally got to the house - (a feat in itself as we had no house name, just post code, no reception to get the internet to get the estate agent’s number & no idea of where we actually were!) it was raining. BUT the house was incredible. The space, tranquility, views, green-ness. Just so calming. Sadly, as this was still all a mad idea, we were pipped to the post by an early Monday morning offer by someone else. Just goes to show, the market is good out of town, for the right property.
Having heard this news and feeling incredibly glum, my instinct was to turn to sugar - but of course I can’t as I’m still on the Whole 30 (day 23 woo hoo!!) Interesting how we reach for sugar for comfort - I guess years of habit can’t be erased in a month! I didn’t cave in - I’m doing this till the bitter end!! So instead I made pesto!! Brilliant idea!
1/2 cup pine nuts
8 sun blushed/dried tomatoes (in olive oil)
1 large pack (30g) basil
Large pinch of salt
1 cup extra virgin olive oil (I used half from the tomatoes jar & half EVOO)
1/2 small garlic clove, smashed
1/2 tsp dried parsley
1/2 tsp dried thyme
Dry fry the pine nuts until beginning to turn brown
Wash and dry basil, tear leaves from stalk and put into the blender or food processor
Add other ingredients& blend to required consistency
I have to say, this is absolutely delicious by the spoonful, but you could use it as a topping for fish or chicken. I sliced up an aubergine into about 10 slices, basted one side with olive oil and generously spread the pesto on the other. I roasted them on a baking sheet @ 180*C for 35 mins. Even Giles who’s not a fan of aubergine, raved about them!