Tonight I will bruise
In summer when the basil flourishes in my kitchen garden, I am always reminded of a favourite poem written by Fiona Johnston and I know it is time to make pesto. An exquisite aroma fills my kitchen as I pound freshly picked basil leaves together with home grown garlic, pine nuts, cheese, sea salt and olive oil, into a smooth, brilliant green sauce. If I close my eyes, I can picture myself in the Italian countryside with Antonio Carluccio and Gennaro Contaldo, standing beside me as I cook. Silly? No. Whimsical, perhaps... delicious, yes, yes, yes!
The process in pictures...
Carluccio e Contaldo make pasta al pesto...
Tell me, which aromatic produce best brings summertime to your kitchen?
I'm Liz, a.k.a Bizzy Lizzy,
the writer, cook and traveller behind
Join me as I share with you my favourite recipes, postcards and morsels from my adventures, conversations with cookery writers
and chefs, and news on food and cooking.
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NB: I use Australian standard measuring cups and spoons in my recipes.