Pesto season and buttery risotto

MY POST is late going out today, it’s been a busy one with my head buried in databases on a computer. But now, the sun is going down and the serenity of a slow evening gazing at the trees and sky lays itself before me. So blessed. The pollarded tree outside my window has grown tufts of leaves on all the branches that the birds are enjoying visiting. And I’m relaxing to the gentle sounds of evening. I thought I would share a recipe and some joy dots before switching off all devices, and burrowing down into the night.

I love this time of year for making pesto, all the herbs are starting to grow and there’s still wild garlic leaves out front to be picked. I had some pumpkin seeds so these went in as well, along with olive oil, rock salt, lemon and some cheese.

The name ‘pesto’ comes from the Italian verb pestare, “to crush” or “to grind.” It is traditionally made by grinding garlic, pine nuts, and basil into a paste using a pestle and mortar, then adding the grated cheese and olive oil.

We used to make it like this at a project I worked at where we ran courses for kids. They loved making it. But I have to say I’ve lapsed back into using my food processor. If you have time, there is something deeply nourishing about spending it with the pestle and mortar, especially if you are sitting around a kitchen table chatting to friends. I think to get back to that way of living would heal a lot in our world.

I served my pesto with a simple buttery risotto (you can find a simple buttery risotto recipe here) and some steamed courgette and broccoli. Then drizzled with olive oil.

The pesto was thrown together. I put two handfuls of pumpkin seeds in the food processor, and roughly pulsed. Then I popped 2 cups of wild garlic leaves roughly chopped in, along with a handful of parsley, and a handful of cheddar cheese, the juice of 1 lemon and enough olive oil to make a good consistency. Then I seasoned with rock salt. It wasn’t a traditional pesto but it was very tasty.

Joy dots

Wild areas in the city

Daisies

Wild garlic

Basil leaves

Parsley in my window box

Smell of fresh washing hung outside

Blue skies

First radishes picked today

New potatoes with butter, salt & freshly picked parsley

Time to just be

Trees in the city

As the evening draws in I slowly drift towards the end of my day, as the sun disappears. Outside the pavements are empty and the twilight paints itself across the houses in the street. The bank holiday weekend sends promises of sunshine, and feasting and having fun. And the feasts, they may just be a buttery risotto with some lemon zest and salt. But it’s enough, because the sky is above, the earth is below, my window boxes are full of parsley, and there is still wild garlic in the garden. These, are good times.

Till Sunday, warmest wishes.

Lucy x