May 6, 2011 § Leave a Comment
One skill that I think is important in any kitchen, is thrift. If you can stock up on ingredients when they’re cheap, in season or on special offer, and you can freeze or prepare or preserve them for late use, you’re onto a winner. I do this with lots of things, and the other day in the reduced to clear aisle of the supermarket I came upon a massive pot of sun-dried tomatoes in oil for 70 cent. Perfect for making a batch of red pesto!!
Pesto is one of those magical substances that can transform the ordinary into the sublime. It has sooooooo many uses. Red pesto is sweeter than the green variety made with basil, and there’s a myriad of things you can do with it. Like spreading it on little rounds of toasted sourdough or focaccia for a tasty bruschetta, swirling a dollop of it into a bowl of roast butternut squash soup, mixing it with some crème fraiche for a creamy and speedy pasta sauce, adding it to your tomato sauce to give your home-made pizzas some interest, using a spoonful to liven up your scrambled eggs, or your baked potato, or even your mashed potato – the possibilities are endless!