Basil & chilli pesto

Due to lack of use while on holiday, our basil was growing rampant and started going to flower. I decided to pull it, use what I could and replant some new stuff when doing the rest of my herbs (which was planned for today but due to an incident with a garden stake and my thigh, will be on hold until tomorrow).

I had quite a bit of basil to use and some parmesan cheese in the fridge so decided to make a pesto. I of course decided to add chilli to it.

Ingredients:

• 1 1/2 cups fresh basil
• 1/2 cup grated parmesan
• 1 clove of garlic
• 1/3 cup pine nuts
• 1/2 cup olive oil
• 4 red chillies, deseeded and chopped
• Salt and pepper
• Juice of half a lime

Method:

• Put basil, garlic, chllies, parmesan and pine nuts into a food processor and blend until combined.
• Slowly drizzle the oil in while running the processor until combined.
• Add salt and pepper to season and lime juice (most pesto recipes don't use this but I think an acid was needed so added it and was glad I did).

I was disappointed by the level of heat in the end product despite trying one of the chillies before I started and it being rather hot. It may be the amount of olive oil needed for the pesto cut through the heat a bit.

I added some chilli infused olive oil I had to heat it up which worked a bit but would definitely add more chillies next time.

I used the pesto to make a pasta salad by simply stirring it through some spiral pasta (spiral pasta is great as all the pesto clings onto all the curly bits). Stir it through just after you've cooked the pasta as it goes much better through a hot pasta and helps the pasta absorb the saucy goodness.

I put it in the fridge to cool (but you could have it as a hot pasta) and had it for dinner as a side with corn and tomato salsa and chipotle chicken. For a more substantial pasta salad you could add cherry tomatoes and chunks of salami - would make a yummy lunch.

The corn salsa is an absolute favourite of mine. I used fresh corn cut of the cob this time but often make it with frozen corn kernels and it is almost as good. It's a really simple and easy alternative to salad and is great as a side with Mexican dishes.

Ingredients:

• The kernels from one cob of corn (easily enough for two people)
• Handful or so of cherry tomatoes - halved 
• Quarter of a red onion - diced finely
• Handful of fresh coriander - chopped
• Juice of a lime
• Salt and black pepper

Method:

• Cook the corn (I did it in the microwave for about 8 minutes - was hoping to char it on the BBQ which would have added some fabulous flavour but the wind was not agreeing with me). 
• Once cool enough to handle, cut the kernels off the cob, and leave them to cool completely.
• Mix the corn with the tomatoes, coriander, red onion, lime juice and season with salt and pepper.
• Devour.

The chipotle chicken we had with it is dead easy as I had bought some amazing chipotle sauce from the Takapuna markets last weekend - a guy with a company called Mex U Crazy (I also got some yummy sesame and pumpkin seed sauce/paste, he also does a mean Habanero sauce and lots of yummy salsas. No website but you can't miss him at Takapuna markets on Sundays).

I marinated the chicken for a couple of hours (I prefer chicken thighs as they are super juicy) and then seared it in a electric frypan, turned the heat down, put the lid on and let them cook through (about 10 minutes). Again, was hoping to do them on the barbie but the weather did not allow it.

Dollop some sour cream on top with some fresh coriander and a squeeze of lime and enjoy. And you will enjoy this. Even if hot and spicy is not your thing, chipotle is worth a go. Trust me.

For anyone not yet introduced to the chipotle - it is a must! Chipotles are dried and smoked jalapenos. They are something I cannot wait to make myself. We have a food dehydrator ready for our jalapenos and Elliot's friend Hunt has a smoker we can use.

Chipotles to eat on their own are not great - kind of like eating hardened ash but cut up and put into sauces are fantastic and chipotle mayonnaise is simply heavenly. It is smokey and hot and sweet and creamy all in one and if you have not had it, you need to make that happen. Now.

The La Morena brand of Mexican food stuffs are now in most supermarkets and they do a great chipotle sauce. You can add mayo (Best Foods of course) to it and make it as chipotley or mayonnaisey as you like (they also do THE BEST CHEESE STUFFED JALAPENOS IN SALSA - I had to do that in capitals because I am yelling at you about how awesome they are!)

I added mayo to the sauce I got from the markets and had it on a chicken and salad wrap for lunch yesterday. Mmmmmmmmmm!

Wraps are a bit of a staple in this house and tonight was open falafel kebab/wrap things (yes, in between the dart competition Elliot and I have waged against each other, I did stop to make dinner). I used the leftover pesto by simply adding it to some lite sour cream and putting atop the falafel, salad stack with some hot sauce. Who needs to go to the local kebab shop?? (Although I am ashamed to say I used a store bought falafel mix - making my own is certainly something to try next).

Tomorrow I am tasked with making a pavlova for a whanau dinner (I am advised there is no back up dessert so pressure is on). Have never made one before but how wrong can one go with a trusty Edmonds recipe???? Will soon find out...