Category Archives: Supper

Suddenly-feels-like-summer supper

chicken kebabs with cucumber yoghurt dressinggriddled halloumi skewers

Suddenly, there’s something different in the air. The proof of the pudding is that yesterday I went out without a scarf for the first time since September which can only mean one thing: summer is a-comin’. Before you know it I’ll be liberating my feet and wearing the Lotta clogs that I bought in March in a fit of very previous over-excitement that it might not be winter forever. The other way I know it’s nearly summer is that we had the, ‘Let’s get a barbecue! Or maybe a chiminea? Or something that does both?’ conversation in anticipation of being at the lovely beginning of the chapter of wanting to sit and cook and eat outside in our (quite teeny; very urban) garden. As usual, we couldn’t decide, or commit, so instead we made kebabs and griddled ’em and ate them with the garden doors opening, listening to all our neighbours living it up al fresco. You can only really griddle food (well at least in our kitchen) when it’s warm enough to cook with both garden doors open to create maximum air circulation. Otherwise, you just get smoked out and the house reeks like a kebab-house for days which, no matter how delicious the food was, only induces regret.

Lemony chicken kebabs with basil and garlic

2 or 3 chicken beasts (depending on how many you want to make

BBQ skewers (which you are supposed to soak for half an hour before using so they don’t burn)

A griddle pan if you have one (which gives those gorgeous char-grilled strips that are probably really bad for you. You could also use a frying pan or grill but this moves it away from scratching the BBQ itch)

For the marinade

These really do taste so much better, and are so much more tender, if you marinade the chicken for as long as you have time to do.

juice and zest of 1 lemon

handful or 2 of basil or tarragon or any herb you like with chicken roughly chopped

2 garlic cloves, crushed

olive oil and pepper

Put the marinade ingredients into a bowl big enough to hold the chicken as well, then cube the chicken into quite small chunks (I’m paranoid about under-cooking chicken which feels easier to do if you are searing the outside on a very hot griddle, which is why I go quite small, but it is of course up to you). Using your hands or a large spoon, make sure each cube is well coated with marinade then cover and put in the fridge until you are ready to cook, at which point, remove from the fridge then spear the chicken, piece-by-piece on to your wooden skewers. As you are doing this, heat your griddle pan up so it is very, very hot indeed. You don’t need to oil it as long as your chicken is very efficiently coated in the oily marinade. Once your chicken cubes are be-skewered and your griddle is searingly hot, put your kebabs onto the pan, turning when one side is cooked, making sure each side gets seared.

I served these with a dressing made from home-made yoghurt (although you could of course use shop-bought if you are not following the SCD) with some finely chopped cucumber and mint. plus a squeeze of lemon juice and a glug of extra virgin oil.

I have cooked these in the past with  vegetables on the skewers too, which can be delicious, but which can also result in everything cooking at different rates so at least one of the components are not that nice. I remedied this by roasting some courgettes and aubergines with whole garlic cloves in the oven (but I then almost forgot about them,  rescuing them when they were just – just! – on the right side of burnt, as you can see below).

almost burnt roast aubergine and courgette

Lemony halloumi skewers 

I also made some satisfyingly chunky cubes of halloumi, which I cut up then marinaded in the same combo of basil, lemon, garlic and olive oil (not very original on the one hand but, on the other, if it ain’t broke why fix it?), skewered, then griddled.

election night supper

mini burgers and oregano tomatoes

 

What to make when you are having old friends over to watch the election (and catch up on all the goss)? Tiny little burgers of course! So, so, so easy and very relaxed. I just used two 450g packs of organic ground beef mixed with a couple of whisked eggs then used my hands to shape them into tiny little patties. I experimented with embedding cubes of cheddar inside some of them,  which went down really well with  my four year old son, then fried each side for about three minutes each. For the adults, a bit later, I just put slices of cheese on top as soon as I’d flipped, and it melted perfectly. Carb-eaters can have buns (of course! never deprive the carb eaters if you don’t have to, is my rule of thumb.) I just ate ’em neat.

The asparagus is roasted for about 12 minutes, with olive oil salt and pepper. No par-boiling, even.

I just want to tell you about the roasted tomatoes that are centre stage of this picture. I started making them a few years ago when I was hankering after pizza and realised that a lot of that unique pizza deliciousness comes down to the oregano and tomatoes. These tomatoes are just cut in half, salted and peppered then sprinkled – quite generously – with dried oregano and a few slices of garlic, then olive oiled and cooked for about half an hour at 180 degrees. So simple and yet more delicious than seems viable for such a tiny amount of interference. Try it! They go amazingly well with white fish and on the side of halloumi and keep in the fridge for a few days at least. We all enjoyed them so much we almost forgot about the election. Almost.

simple lemon basil and garlic chicken supper

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The main appeal about this meal, when it was in the planning stages, was how super simple it is, because after a long weekend of doing not very much at all I was in a ‘can’t-really-be-fagged-to-cook’ mood. So I just put chopped chicken beasts into a roasting tray and applied a hastily conceived (based on what was in the fridge) marinade then left it in the fridge for a couple of hours while I went to Pilates. The plan was to griddle the chicken on the stove top, which would have been delicious, but as an experiment – borne mainly from laziness – I just shoved the whole tin of chicken, marinade and all, into the oven. And happily, despite the lazy roots, the results were really delicious and the chicken was noticeably tender (left to their own devices, chicken beasts can suffer from being dry, tough and boring but marinading really, really helps).

While it was in the oven and we were drinking Prosecco to say farewell to another Bank Holiday weekend nearly ended (sob!), I fried up some mushrooms in butter, then added spinach and also roasted some asparagus in oil salt and pepper for about 12 minutes on 180 degrees. Roasted asparagus, by the way, are this week’s big discovery: no par-boiling needed; uncommonly delicious. We ate it all with a dollop of my trusty home made mayo, and suddenly it didn’t seem like the end of the world any more that Bank Holiday was nearly over and real life, it was returnin’.

Lemon, basil and garlic chicken beasts

4 chicken beasts

olive oil

4-6 garlic cloves, peeled and gently smashed

fresh basil, loosely chopped

juice of 1 large lemon (sieved)

Chop the beasts into chunks. Place the garlic, some liberal splashes of olive oil and the lemon juice  into the tin then arrange the chicken on top of it and stir. Cover with cling film and refrigerate for as long as you can but at least three hours. Take it out of the fridge half an hour before you cook it, to bring it up to room temperature. Then cook at 180 degrees for about 40 minutes, depending on the size of your chunks (I’m sure there’s no need to suggest this, but if in doubt, cut one in half before you eat to make sure there is no pinkness to be seen).

Suffolk seabass and Norfolk asparagus

Suffolk seabass Norfolk asparagus

I didn’t actually cook this meal but I ate it, and it was so glorious I just felt the need to share the glory. And the reason for the glory – although it was of course masterfully cooked (by Lady Nick, in Southwold, which is where we were) – is the simplicity of the ingredients, plus that they were all local: wild sea bass, caught on Saturday morning, eaten that night with a lemon, butter and caper sauce and Norfolk asparagus, first crop; plus delicious purple sprouting broccoli and a giant mushroom baked with garlic.

I have always been a bit spooked by the idea of cooking whole fish, partly because I’m wimpily freaked out by the head and tail, but Lady Nick de-mystified the process mainly by leading by example, but also informing me that it’s good to keep the head on because when the eyes go white it means it’s cooked (bit gross, but helpful). Also, I think it does taste better cooked whole than in fillets.

Now that asparagus is in season I strongly feel that we are all morally obliged to eat it every single night for the next six weeks, ideally with dollops of freshly made mustardy mayonnaise. But that is another story and another blog post. So, stand by for that. (I know: hold on to your hats!).

Oh yes and the other thing to mention is I just wrote  this guest mumsnet post  about the worry that people think you are making it all up when you have to declare that you are on a restricted diet. (I used to the the person doing the eye-rolling, which is how I know that this sometimes occurs). Does that resonate with you?

Whole roasted seabass

One whole sea bass, gutted cleaned and de-scaled

3 lemons

2 tablespoons capers

50-100 g of butter (depending on how many are eating)

Preheat oven to 180 fan/200 non-fan. Wash the sea bass inside and out, and pat dry with kitchen paper. Score across the fish and through the skin 4-5 times on each side, then put it on a large piece of oiled foil, big enough to wrap it up loosely. Season inside and out then stuff the inside with slices of 1 lemon, a tablespoon of capers and some chunks of butter. Rub the skin with a bit of olive oil and loosely wrap the parcel. Then bake for about 25 minutes depending on size (remembering the eyes-going-white rule). Let it rest for 5 or 10 minutes before opening the parcel.

While it is resting, make the sauce by putting the butter in a pan with the zest of one lemon and the juice of 2, a table spoon of capers and salt and pepper. Melt and drizzle onto the fish, which you have cut off the bone into squares then serve with your veg of choice (as long as that includes asparagus).

Stuffed chicken breasts wrapped in proscuitto

chicken stuffed with artichoke basil and garlicchicken stuffed with artichoke basil and garlic 2

 

I have come to accept that I really really don’t like saying the word breast and, perhaps for that reason, chicken breasts are always known as ‘beasts’ in our house. But  beasts on their own can be a bit dull, dry and almost like a job-of-work to get through, I find. Stuffed beasts, however, open a doorway to an exciting new world of gorgeous beastliness. But I had forgotten the joy they can bring until the other night, when our supermarket delivery turned up without the legs’n’thighs I had ordered and chicken fillets instead. Since we were marooned in the middle of Suffolk, we had to make do.

As luck would have it, we also had some parma ham to wrap them in which is quite crucial to this concept, if you want to stuff each beast so full that the filling is bursting out and needs containing (just to clarify, that is exactly what you want to do).

And the good thing about these is that the filling can consist, pretty much, of whatever blitz-able stuff you happen to have in your fridge or cupboard. With this in mind I try always to have a jar of M&S artichokes, which have no added sugar, and which are good for this (as well as antipasti and salads). I have gone down the sun-dried tomatoes. basil and cheese route which works very well too.  I’m sure there are as-yet-undiscovered options and I will of course keep you posted.

You can serve these with whatever you like but a dollop of home-made mayo and a green salad with a really mustardy dressing is a pretty good bet.

Stuffed beasts (serves 2-4 depending on greed levels)

4 chicken breast fillets

parma ham (allow 2 pieces per fillet)

1/2 to 3/4 jar artichokes

large chunk cheddar or smoked cheddar or gruyere (to taste)

handful of mushrooms

2 spring onions

3 cloves garlic

Sorry to say that this really is so much easier If you have a food processor BUT I have done it by hand in the absence of one – it is just a bit more laborious.

Put the oven on to 200 and then put all the ingredients (bar the chicken and parma ham) into your food processor and blitz into a very fine paste.

Use a very sharp knife to cut a slit lengthways across each chicken fillet then scoop a couple of spoons of the filling inside. It will try to fall out but don’t let it! Then firmly bind  each stuffed fillet with two slices of parma ham wrapped side-by-side. It’s easiest to complete the whole process one-by-one.

Put a liberal splash of oil into a roasting pan then baste either side of each wrapped chicken in the oil and cook for 45 minutes to an hour, depending on the size of your beasts.

Serve with whatever veg/salad/mayo combo floats your boat.

broccoli fritters with lime avocado dip

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Fritters. Mmm. Just the word is enough to remind a person in my (grain-free) situation of the deprivation levels, and the extreme grief and sadness about the fact that battered and breaded delicacies are on-offer no more.

So. Imagine my excitement to come across this recipe for broccoli fritters in the Hemsley and Hemsley cook book (which is totally amazing by the way and, if you have not yet come across it, I highly recommend it, particularly if you are avoiding half of the food groups like I am). They probably don’t hold together as efficiently as something bound with actual flour or bread, but a) beggars can’t be choosers and b) the fritter quality from ground almonds plus parmesan cheese plus egg is a pretty good consolation prize. Being broccoli based they are healthy, but with enough interesting zest and taste to be really rather more-ish, particularly when served with this DELICIOUS avocado dip. Now that I have blitzed up an avocado with yoghurt (so silky! So smooth!) I can see that the possibilities are endless, so stand by for more dip ideas once I have experimented a bit.

I made these for a full house of in-laws (there were six of us adults eating) and actually they pretty much got snaffled up – but you can freeze the leftovers if they don’t.

Ingredients 

Fritters

2 large broccoli heads, about 900g.

2 large spring onions, finely sliced

3 garlic cloves, diced

1 tsp lemon zest

100g or more ground almonds

80g parmesan, grated

large handful parsley or coriander

salt and peper

1 tsp ground cumin, chilli or smoked paprika

1-2 eggs

oil for frying

Heat the oven to 170 degrees.

Grate the broccoli using the coarse teeth of the grater (the fine teeth make it too watery, as does the food processor). Put in a bowl and add everything except the egg and mix together.

Beat one egg and add to the mix. If it’s too wet add more almonds; if too dry add part or all of the other egg.

Make a test fritter by making it into a patty and frying for a few minutes on either side. Taste, then adjust the seasoning to your taste. Once you are happy, make the mixture into patties – the recipe says 30 but I made more like 15 large ones. Fry each patty on either side  then put into a baking tray (I did that bit a few hours before we were due to eat). Then bake for 20-25 minutes until firm.

Avocado dip

2 large avocados

4 tbsp lime juice

4 tbsp extra virgin oil

4 tbsp yoghurt (I used SCD yoghurt, which I make myself in a yoghurt maker for 24 hours, which I will post about another time, but you can use any natural yoghurt).

2 spring onions or one small onion, diced

2 garlic cloves, diced

1/4 tsp or more of cayenne pepper or minced red chilli (leave out if you don’t like chilli!)

salt and pepper

Blend everything together with 2 tbspns water and slowly add the cayenne or chilli to your taste. Garnish with fresh herbs. Serve with fritter and salad. Delish!

Easy spicy salmon supper

peppers pan frying and white beans cookingSicilian salmon, pan roasted peppers, white beans and salad 1

When Tom was a-wooin’ me; days which were happy indeed, he invited me around for supper to his flat in Camberwell and valiantly cooked a meal for me (without any of the bossy input that he would soon grow to know and love). I will never forget going into his kitchen for the first time, and looking round for clues about this person who I already knew I wanted to marry (although I was keeping that to myself for the time being).  I saw 7 cherry tomatoes lined up on the counter, beside a recipe that called for… ‘7 cherry tomatoes’. As it turned out, that was one of the biggest clues I could have been offered: extreme precision and a follower of recipes – to the letter. As it happens, I couldn’t be more different on both fronts – if a recipe calls for 7 tomatoes I generally double it, because the more is the merrier, right? – so I was at first slightly alarmed to be in the presence of such a law abiding recipe follower. However, after a life time of slap-dashery, I soon began to see the sense in following recipes – at least the first time I cook something.  And, more importantly, the second supper he cooked me – Sicilian salmon – was so simple, and yet so delicious, that it has become part of our family repertoire, to the point that if ever I ask Tom what we should cook for supper he will think for a moment and say….”Sicilians?”.  Every time we have it, a little part of me re-lives the glory days of Camberwell.  And it is this that we cooked last night.

Sicilian Salmon

4 fillets of salmon

drizzle or spray oil

1 lime

chilli flakes

paprika

Heat the oven to 200 degrees and put the salmon into a lightly oiled oven-proof dish. Cut the lime in half and squeeze liberally over the fillets of salmon (keep them huddled together while you are seasoning, for maximum and even coverage). Then drizzle or spray some oil – just a tiny bit, to avoid burning. Shake as many chilli flakes as you tend to care for, plus a liberal scattering of paprika, and salt and pepper. Then cook for about 10-15 minutes, until cooked – which is obviously a subjective concept. I, being an non-sophisticate,  prefer it to tend towards overdone, with slightly crispy edges, so if you are that way inclined, just leave your fillet in for a bit longer than the others.

We ate it with garlicky pan-fried romano peppers chopped and pan fried. And of course the mashed beans (that are still enjoying a bit of a moment in our house). And a crispy salad. The whole thing was ready in less than half an hour.

Tom’s fish curry

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For some reason I’ve always dismissed curry as too complicated – to cook, I mean. Then Tom (when he was wooing me) made me this coconut fish curry, which was quite simply sublime. I mean, I couldn’t quite believe how utterly delicious it was.

For ages I revelled in not knowing how to make it, which meant that Tom had to cook it, leaving me free to lie on the sofa reading. However, I decided that 2015 was the year that I would combat my curry fear, so last night we made it together.

And if you, too, fear the curry, then I am here to spread the good news: you need fear no more. This curry is really, really simple. But still sublime, nonetheless, and the perfect solution to Friday night curry cravings.

We served it with roasted aubergines drizzled with a dressing of home-made yoghurt with coriander, chilli and a dash of extra virgin olive oil. Plus green beans and tender stem broccoli, steamed then quickly fried in olive oil, mustard seed, garlic and a tea spoon of garam masala.

Poppadoms, naan bread and rice optional would have been great too. But you cannot have everything (more is the pity).

Serves 4

Ingredients

2 medium onions

A whole (medium) head of garlic, peeled (don’t be spooked by this – it sounds preposterous but honestly is not overpowering)

2 large thumb sized chunks (about 3 inch/1.5 inches) of ginger, peeled

1 de-seeded red chilli finely chopped (this is to taste, so less if you don’t like it hot, with seeds if you do)

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1 teaspoon mustard seed

1 teaspoon fennel seeds

2 teaspoons ground turmeric

3 teaspoons garam masala

Half a lime

Salt

2 tablespoons vegetable oil

2 cans coconut milk (you could use low fat if you prefer)

6 fillets of salmon (about 750g in total). You could use any kind of fish, but ideally use a firmer fish so it doesn’t disintegrate).

1 tablespoon coriander

Blitz together the onions, garlic and ginger in a food processor into a paste. If you don’t have a food processor, chop as finely as you can by hand, into a paste.

Dry fry the cumin, coriander, mustard, fennel seeds on a medium to high heat, keeping an eye on it. When you can smell the flavours and it starts to slightly smoke and pop, put them into a pestle and mortar and grind into a powder (rolling rather than pounding). This sounds like a faff but the flavours are so much more intense and fragrant than ready ground powders that it’s really worth doing. Add the turmeric, and the garam masala (which just means ‘mixed spice’, so varies, but usually has things like cloves, nutmeg, cardamom, which spices things up even more) and a generous pinch of Maldon sea salt. Add 2 tablespoons oil to the powder and stir to create a thick paste.

Put a splash of vegetable oil into a large pan (we use a non-stick wok-pan which is good for stirring but any would do). Fry the onion/garlic/ginger mix on a medium heat, stirring gently, for five minutes or so. Add the paste. At this point your kitchen will be infused with intensely delicious curry flavours that seriously excite the palate! Turn down the heat a tad and stir gently for another few minutes – you want the onions to be cooked.

Once they are cooked, pour in the coconut milk, add the chopped chilli and a squeeze of lime juice, and bring up to a simmer. Turn down and simmer for a further 5 minutes. Taste it at this point, and season to taste.

If you have people coming over and want to be organised, you can do all of the above in advance, turn off the heat then just leave it for a couple of hours to be heated up in order to cook the fish.

If you are pushing on, this is a good moment to chop the salmon into smallish – about half inch – chunks and put into the spicy coconut milk. After a couple of minutes add most of the coriander, very finely chopped. Then cook for about ten minutes – or until the fish is cooked.

Serve garnished with the remaining coriander, roughly chopped. That’s it!

 

Pizza (yes you can)

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I’d heard tell that you could make pizza using cauliflower but, frankly, dismissed the idea out of hand: repulsive, obviously – right?

But then someone sent me a link to this recipe and, in a fit of New Year ‘Why not?’-ness I decided to try it. Because pizza is probably the best example of something you that you don’t even allow yourself to hanker after, after a while on a carb-free diet – because what’s the point? You will never, ever have pizza again, I used to tell myself on particularly dark days, looking woefully at Tom’s empty ‘lone wolf’ pizza delivery box. But it’s not true! I tried this; it was super-easy to make and took a total of about eleven and a half minutes to prepare and twenty minutes to cook. I used ready-made pasta sauce for the topping, plus ham and mushrooms that I happened to have in the fridge, which puts it into the category of a very quick, very easy, and also pleasingly fun supper.

And the other thing to mention is…you know that stuffed-to-the-brim feeling you get after eating a whole pizza? Like you yourself have morphed into a (slightly regretful) giant dough-ball? You just don’t get that when the base is made from cauliflower.

I served it with a zingy coleslaw made with carrot, spring onion, cabbage, and raw beetroot (which makes it quite beautiful to look at) and home-made mayo. And a green salad. Then we scoffed the lot! So, now we can eat pizza together, and Tom is a lone wolf no more. Hurrah!

 

1 handful cheese shredded or grated

1 tsp dried oregano

1 eggs beaten

1/2 tsp garlic crushed

1/2 tsp garlic salt (I didn’t have any so used celery salt)

1 handful mushrooms/ham or whatever toppings you like

1 ball mozzarella shredded (I used cheddar because I can’t have mozzarella)

1 cauliflower florets chopped into chunks

1 tbsp tomato sauce for pizzas (I found a jar of pasta sauce made by ‘Organico’ which is just tomato, basil, olive oil garlic i.e. no added sugar: a rarity!)

Rice the cauliflower in the food processor by pulsing until it looks like grain. Do not over-pulse or you will puree it. If you don’t have a food processor, you can grate the whole head with a cheese grater.

Put it into a microwave safe bowl and microwave for 8 minutes – without adding water. One large head should produce approximately 3 cups of riced cauliflower (if you have left over you can store it in the fridge for a week).

Preheat the oven to 230C and spray a flat baking tray with non-stick cooking spray (I used quite a lot for fear of sticking).

In a medium bowl, stir together 1 cup of cauliflower, the egg and mozzarella. Add oregano, crushed garlic and garlic salt and stir.

Transfer to the baking sheet, and using your hands, pat out into a 9” round. You can brush olive oil over the top of the mixture to help with browning (I didn’t).

Bake for 15 minutes and then remove and cool.

Add sauce, toppings and cheese to the crust. Place under a grill at a high heat just until the cheese is melted, about 3-4 minutes.

Dance a little jig of joy that you are actually about to eat PIZZA!

 

 

 

simple fish cake with pesto dressing

Fish cake with pesto dressing

 

This is a good example of the kind of thing that, when I started on the carb-free road, I just thought I’d have to live without – after all, how do you make a fishcake without potato, flour and breadcrumbs? But I love a fishcake, I do. And why should I live without them? Why!? So, the other day when I was looking at some left over white bean mash and wondering what to do with it, I thought I’d just see if I could cobble together a fish cake using beans instead of potato, and almond flour instead of flour. And although the end result wasn’t as ‘contained’ as a traditional one, it was completely delicious, and the almond flour fried itself into a beautiful golden crisp which (especially when you are coming from the stand point of there otherwise being no fish cakes) was entirely satisfactory. Next time I might blend in some parmesan with the almonds and see if that creates more of a ‘crust’. And I might add some black olives to the bean/tuna mix for a bit of texture. But in the meantime, this entirely and happily scratched the fish cake itch (that I didn’t even know was bothering me until this mini epiphany) and the whole venture only took about twelve minutes. I whizzed up a pesto dressing, which is very easy to do and which was a fine companion but mayonnaise would have been, too. Add a crispy green salad and Bob’s your uncle, and Fanny is your aunt (as they say in the States, apparently).

Fish cake 

Leftover bean mash or a can of white beans. I use haricot (because of being on the Specific Carbohydrate diet) but any would do.

Can of tuna

egg and almond flour

In a bowl blend the beans and tuna together. If you are using beans from the tin you might consider frying them up first with a bit of spring onion and garlic to add taste.  Use your hands to make ‘patties’ – I made traditional burger shapes but I know people who swear by a cylinder which makes it easier to get at every angle when you are frying them. Whisk up your egg and put it on a plate. Sprinkle the almond flour on another plate. Coat the fish cake thoroughly in egg and then dip it in almond flour so it is as covered as you can make it. Then lightly fry until the flour is golden and it’s heated through.

Pesto dressing

This is MEGA easy to make BUT only really really if you have a food processor, so sorry if you don’t have one; you may have to make do with mayo instead. And sorry my amounts are so imprecise but so much of it comes down to your own taste, so seize the power and be a bit experimental, remembering you can always add more (harder to take away).  Also, a really good thing to remember about pesto, if you are going to the faff of making it, is that it freezes really well, so you might want to make too much on purpose. Just a thought.

Bunch basil

parmesan (how much depends on how big your bunch of basil is: start with a few cubes then add more if you think you need it).

garlic (to taste – but remember you’ll be eating it raw so err on the side of caution)

pine nuts (a couple of tablespoons, but more if you are making lots)

extra virgin olive oil and salt and pepper

Shove all the ingredients into the food processor. Start blitzing, while slowly adding olive oil until it’s the consistency you want. For a ‘dressing’ add more. For traditional pesto it’s a bit less.