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Creamy basil pesto dip from scratch

basil

Mmm, don’t you just love fresh basil? It’s definitely one of my favourite herbs and I’m pretty sure I could eat pesto for months and not get sick of it—especially fresh, homemade pesto! Perhaps the only thing I love more is sushi, which I’m munching on while writing this lunchtime update.

I wish I could say that this basil was from my own garden, but alas I seem to be struggling to coax anything to grow except for my two gorgeous zucchini plants. Ah well. Summer has been taking its time arriving in Australia, so perhaps there is time yet for oodles of home-grown veggies and herbs!

This basil pesto dip was so easy to whip up before having guests over, and tasted great the next day too. The best part is that it isn’t made from pre-made pesto, so you have control over all of the ingredients and can adjust them to your taste. Enjoy!

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Edited: November 6th, 2011

White Fish + Black Olive Salsa

white fish with olive sauce

This recipe (almost) qualifies as a guilty pleasure of mine, as our flatmate doesn’t like fish, olives, or spicy foods. Fortunately my boyfriend does! This was a culinary adventure of ours (inspired by a Jamie Oliver recipe, of course), while our flatmate was out for an evening.

This is a very flavourful recipe without too much effort. Since fish cooks so quickly and the sauce only requires a bit of chopping, it would be a great weeknight meal or a tasty option to serve to guests with minimal stress.

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Edited: May 15th, 2010

Meatballs, Jamie Oliver Style

jamie oliver meatballs

Meatballs can sometimes be surprisingly difficult to make. I’ve taken a stab at them multiple times, but the success rate has been less than one in two—usually they end up falling apart, getting burned or not cooking through, and get turned into a different sort of pasta / mince dish that, while yummy, wasn’t the intended spaghetti & meatballs.

And then swoops in Jamie Oliver’s Ministry of Food to save the day! A basic, easy, and surefire recipe for that spaghetti & meatballs dish you were craving. Definitely keep this recipe in your cookbook for company, or for Sunday night comfort food with leftovers for Monday’s work lunch.

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Edited: March 24th, 2010