To add to cordelli's fine list

mixed in with rice


I enjoy freshly made pesto, but my husband likes all kinds, even the ready made sludge from a jar. He's working odd shifts at the moment and likes to keep some handy in case he gets hungry at 2am. He often mixes it with tuna before stirring it in with the rice.


Pesto and 'Mock Pasta'
Occasionally I like freshly made pesto with courgette/zuchini slices. I slice very slender courgettes into long thin strips (with a mandolin, potato peeler, daikon slicer or Dutch cheese slicer) and salt them in a colander for 20 minutes or so to 'firm up'. Then I drop them into boiling water for no more than two minutes and refresh quickly with cold water. This way they become kind of like a 'mock pasta', like ultra fat tagliatelli. The cooked courgette then gets tossed in with some pesto. Makes a lovely summer starter or side dish.

A great way for those who are intolerant to wheat/gluten to enjoy pesto. The zuchini should be slender enough not to have too many seeds in the middle - as these just turn to mush when you boil them.