Perfect Pesto
One of the new innovations (among many more) in our latest and beautiful new Roundhouse Clapham showroom in Nightingale Lane is the herb trough.
Inset into the work surface made of cast-in-situ polished concrete on a bespoke island, is this clever herb trough with removable steel inserts. The worksurface has a unique textured edge, inspired by the concrete pestle and mortar Roundhouse Kitchen Coach Amy used to make pesto.
The new Roundhouse Clapham kitchen showroom is full of beautiful new products and finishes, and of course many examples of stunning Roundhouse bespoke kitchens.
Why not pop in and take a look? Robyn, Peter and Alice will be delighted to welcome you and show you around.
Meanwhile here’s Amy’s delicious recipe for what we call Nightingale Pesto!
Nightingale Pesto
Ingredients Makes about 1 x jam jar
Fresh basil leaves, 4 x good handfuls
60g pine nuts, toasted
2 x large pinches Maldon sea salt
Freshly ground black pepper
1 x small garlic clove, finely grated
60-75ml extra virgin olive oil
40g Parmesan, finely grated
Method
- In a large pestle and mortar (or food processor), rip up the basil leaves and scatter in the pine nuts, seasoning and garlic. Pound to roughly mash.
- Drizzle in the oil and continue to pound with the pestle. Now add the parmesan, and if necessary add a drizzle more oil until you get to the desired consistency.
- Serve either melted in to freshly cooked pasta, or as a spread in sandwiches, or a topping for canapés… or just spooned straight out of the jar!
