To use up my basil I made a quick pesto with the basil, spring onions and garlic. I drizzled in the olive oil while it was being blended. I put that in the fridge over night as I cooked the stir fry that night... hence the monge tout and baby corn you can see above :-)I browned two big chicken legs in a sauce pan, and added chicken stock once the pieces had had a chance to work off the fat from the skin. After about 30-45 minutes (I was watching football and reading a book so lost track of the time), I removed the chicken and turned up the heat. In went a bottle of Riesling (minus a glass ;-)) and I left it to reduce to about 2/3.
I separated the chicken pieces whilst the "pesto" was added along with the left over monge tout and baby corn. I also had some left-over rice* and decided to add that with the chicken seconds before serving.
It turned out quite nice, though it was missing that je nais se quois to properly cap it off I think. There again, maybe it was just too much fusion cooking, it is after all two left-over meals and chicken pieces. A dish too far maybe.
There was certainly nothing at the bottom of my bowl though :-)
*from the day before stir fry (salmon steak with vegetable rice [fired onions, peppers, garlic etc and then rice and water, you get the idea])
5 comments:
Well done! I like your version of pesto ... I must try this.
pesto soup...hmm...i suppose you always have been odd. how did you find the riesling then? good enough i assume since you actually drank a glass lol
I would do it again, with maybe leaving a bit of fresh basil for the garnish. And I'd get riesling next time too, good shout Cat :-)
Interesting soup... I never used pesto in this way. I would like to try it...
Ciao.
I've never used it like this either, necessity breeds... etc
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