Homemade pesto doesn’t last very long in our home due to its versatility, dynamite flavour and the ease of which it can be thrown together. Spend two extra minutes toasting the pine kernels and lightly frying the rawness out of the chopped garlic and you will be good to go. Fresh homemade pesto is superior to anything you will buy in the store – nothing beats it. This recipe makes a small tub, approximately 4 servings.
I have known about the bone broth “elixir for life” trend for a while now and because I suffer from FOMO, I simply had to knuckle down and try out for myself. Making stock was one of the first things we did in culinary school many years ago, and I must be honest, this bone broth wasn’t unlike anything I had done before. The result was rather lovely, just like a good brown stock should be, but the trend-setters are telling us we should drink this by the cupful in addition to it being the base of our sauces. There is something deeply satisfying about making your own stock and while it’s unlikely you would do this regularly, I think you should give it a try at least once. So, give it a bash and use it however you wish!