For more than 2 months now I have been fantasising about this recipe from Peter at Kalofagas. Instead of basil, parmesan and pinenuts using basil, mint & parsley, with feta and almonds. How amazing does that sound?
I held back because Paul is something of a stickler for tradition when it comes to pesto. He will accept a variation on the cheese (I've done goats cheese before and been encouraged to do it again) but the basil and pinenuts are sacrosanct.
But now Peter is back from his summer in Greece and his amazing fresh-looking dishes are shining out across the blogosphere again. So it had to be done.
Sadly it is all store-bought herbs. I roasted some cherry tomatoes with a little salt & pepper and a sprinkle of oregano to add a little colour and sweetness to the plate (and it stays with the Greek theme).
I thought it was delicious. I thought the basil still stood tall but the mint provided an interesting little zing. Paul said he would accept the addition of parsley but that the mint out-competed the basil. What a fuddy-duddy.
Still, it was a nice little last taste of summer before we get completely stuck into the stews and casseroles of winter.