A few days off with a stomach bug where even watching a bird pull a worm out of the ground made me feel sick, but now back on track. Scarily, I seem to have developed some kind of gastro Stockholm syndrome, as beans were the food of choice when I could face it again.
Today’s lunch was just going to be cheese on toast, but I pushed myself a tiny bit because, obviously, THE INTERNET is watching. Looking in the fridge, I spotted some elderly basil. Suspecting that basil wouldn’t freeze well given that it’s more sensitive than Trump, I made some pesto. Dropped on with the cheese before it went under the grill and served with the inevitable grapes.
Into the hand blender beaker – basil, olive oil, tiny garlic clove (I’ve made that mistake before), flaked almonds (would have used ground but run out and no-one has the money for pine nuts) and grated mature cheddar (I’m assuming more baby friendly than aged Modenese Parmigiano-Reggiano, it does the job for a toddler lunch anyway). Whizzed up (completely due to pesky spiky almonds) and added to toast. Ideally more evenly, but was against the clock, and it was winning.