We’re currently experiencing a heat wave in the UK, and after managing to survive temperatures that rose as high as 45C whilst in Dubai, I was pretty confident a 35C heat would be a walk in the park. Except I’ve already vowed to not go outside for the rest of the week and am sitting just inches away from the fan. I’m fasting so it’s not really a problem there’s no food in the house, and I don’t start work for another 5 days – plenty of time for the weather to sort itself out. There are beads of sweat every where, and I’m not sure what that noise is but it may be me panting. England is not meant to get this hot.
Speaking of Dubai; I was planning on posting a piece about my trip already but it’s proving to be a little harder than I thought. Bear with me on that one, it’s coming, but while I sort my words out why don’t you take a look at all the snaps I uploaded onto the photography page to give yourself an idea of what I got up to. There’s a lot of beige because it’s really sandy over there.
This raw pesto courgetti is my latest obsession and I’ve been eating tons of it for 4 reasons. 1) Once you’ve made the pesto it really is just a matter of minutes, or even seconds depending on your wrist action, before the dish is put together. Also, any excuse to drown something in pesto, right? (I used my usual go-to pesto recipe). 2) There’s no need to turn on the oven or cooker, unless you really want to. I’ve been enjoying the courgettes raw but if you prefer to cook them for a couple of minutes before slathering them in pesto then go for it. But in this heat? I’m leaving my cooker well alone. 3) I feel less guilty about spending money on an appliance that only really does 1 thing. I gave in and bought a spiralizer (I’m weak), but you can achieve the same results with a peeler, but just not as noodle-y. 4) It tastes really, really good.
And now I sort of want to spiralize and cover in pesto every kind of vegetable. I’m pretty good when it comes to getting my five-a-day of fruit, but just awful when it comes to eating my vegetables. But maybe a Spiralizer will encourage me to eat more of my greens? Because they’re much more fun to look at and eat when they look more like noodles and less like vegetables. Also, I like having a new toy to play with in the kitchen.
- For the pesto:
- 55g pine nuts
- 55g parmesan cheese
- 160ml olive oil
- 1 garlic clove
- Large bunch of basil
- 1 courgette
- Place the pine nuts, cheese, olive oil, garlic, and basil into a blender and process until smooth.
- Prepare the courgette into noodles using a Spiralizer, or cut into thin pieces using a knife or peeler. Add 1 tablespoon of pesto to the courgette and mix thoroughly. Add more pesto, if desired. Optional: top with grated parmesan cheese and roughly chopped nuts.
- To store pesto, pour it into a jar and cover with a tiny layer of oil. Make sure the jar is airtight and store in the fridge for up to 2 weeks.
P.S. I’ve joined Yummly! It’s a recipe sharing site and you can use the Yum button to save your favourites in your own personal recipe box. See you there!