I’m sure there are a million recipe posts about Pesto that have that title. Hang on, just let me check, ok, not a million just 92,000.

As the super nerd buys a fresh bunch of basil every Saturday for his home made pizza (Friday fun night has now moved to Saturday sex slow night - sorry that really gives the connotations with the title of this blog - it’s ok we’re married and we have 1 year old son so you know there is no sex sleep funny stuff going on), anyway I tried freezing it to use the next week but basil really doesn’t like to be frozen. So I had to do something with it.

Bring on pesto. I can make it about 5 minutes, store it in the fridge and the oompa loompa loves it too. I feel like I’ve already outlined the love in this post, but for those who missed it let me put it this way. Impress your mate without spending time in the kitchen. This recipe is great for a quick feed before you go out for drinks or if you want to show off by just chucking a few ingredients together and making something tasty.

Pesto Pasta
One big handful of basil leaves
2 small cloves garlic
1/3 cup pine nuts
1/2 cup olive oil
1/3 cup parmesan
Pasta of choice

Method
Cook pasta according to instructions. It’s important to really make an effort with getting the pasta right as there is no heavy sauce to cover your mistakes! Put all other ingredients except for parmesan in a blender or pestle & mortar and blend until smooth. Stir in parmesan.

This makes enough pesto for about 6 people so you can probably store some in the fridge. Just make sure you pour a thin layer of olive oil over it otherwise it will go brown and yucky.

When your pasta is cooked, strain it and stir in pesto, start with a tablespoon and add more if you need to.

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One of my new years resolutions is to waste less food. Usually with a roast chicken I’d use the carcass to make stock, but as my beloved thinks my risotto is boring, I’ve had to find new uses for my leftover roast chicken. Enter the easy Monday night meal.

Ingredients
1/2 left over roast chicken
1 cup couscous
handful of mint leaves
handful of basil leaves
1 lemon
2 shallots, sliced
1 tablespoon white wine vinegar
3 tablespoons olive oil
1 zucchini/courgette shaved (use a peeler)

Pour 1 cup hot water over the couscous and leave for 5 minutes. In the meantime shred your chicken, zest your lemon and squeeze the juice. Mix lemon juice with vinegar and olive oil. Throw together mint and basil leaves, chicken, shallots, zucchini and lemon zest. Once 5 minutes have passed break up couscous with a fork and dress with vinegar and olive oil. Then mix with the remaining ingredients and that’s it. Dinner in under 15 minutes. Plenty of time for nookie.

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