Just put yourself in the shoes of someone who is in pain or suffering from a long illness or trauma. Imagine watching a circus of healthy happy people perform on a hot summer day, some by poolsides and in sunny gardens being cooled off with a bucket of iced water.
If I were in that person’s shoes, I may feel inadequate somehow and it would bring me no joy, irrelative of the size of donation that accompanies each ice bucket. Helpless, with an illness out of control, unable to escape clips of those glowing with good health, wealth and happiness frolicing in the summer, but perhaps i am boring…
Back to my wonderful environment on an island in the sun where it is so very hot that ice buckets this month would certainly be a welcome relief especially if one is in suitable attire.
And today I am making a delicious new pesto using ingredients found in every Mediterranean kitchen.
Basil is at the peak of its season right now and instead of pine nuts, I use roasted chickpeas and I am swapping the parmessan with feta.
And you will need :
A bunch of fresh basil leaves
1/4 cup roasted chickpeas
1/2 cup feta cheese, cut into small pieces or crumbled
2 garlic cloves
1/4 cup extra-virgin olive oil
3 tablespoons water
I use a hand blender
Blend all the ingredients in a large bowl until the mixture is smooth and consistent.
Taste and adjust the flavor and texture by adding more olive oil and water as necessary.
if you are using it with pasta, it should not be too thick.
I like to serve mine immediately.
Cook the spaghetti according to instructions on the packet. Allow 80g to 110g per portion depending on appetites.
Drain and add the pesto while the pasta is still hot.