I love watering the garden. Especially in the afternoon after a hot summers day. The smell of damp from still-warm concrete and soil. Shoes off, wet grass between my toes.
Sadly, I don’t have a garden of my own to water, but there was one that I was in the care of last week, that even had a little veggie patch; strawberries that were yet to fruit, gangly tomatoes getting ever taller by the day. And bushes of basil going absolutely mad.
The garden got a good drink that warm afternoon, as I became momentarily and peacefully mesmerised by the constant drip, drip, drip from the hose. Watering the garden – it’s a kind of therapy.
I came to, gave the basil a good prune, then hey presto – I made pesto!
Raw basil and walnut pesto
Makes: 1/2 cup; Prep time: 5 minutes
2 cups basil leaves, packed
1/2 cup walnuts
1/2 cup olive oil
2 cloves garlic
squeeze of lemon juice
– With food processor running, drop in two cloves of garlic
– Stop machine and add basil and walnuts. Pulse until well chopped – I like my pesto a little chunky
– Add olive oil and lemon juice and pulse until well combined
– Store in a jar or air tight container with a little extra olive oil on top to stop the air discolouring it