I used the rest of the pesto on a slow cooked summer vegetable stew with some poached salmon. Gently fry some onion, garlic, carrot and courgette in olive oil. Blanch some romanesco (a type of broccoli which I have just managed to grow successfully for the first time ever!) and some mangetout.
I added them to the onion mix with a handful of the last few frozen cherry tomatoes from last year and a splash of water. Cover with a lid and gently simmer for a while. I probably cooked it for a little too long as we had jobs to do. I like to think that it just concentrates the flavours! When you want to eat, pop the salmon on top, cover with a lid and cook for a few minutes. We eat variations of this a lot during the summer.
N.B. we have carrots, but these carrots were the last of some we were given for free a couple of weeks ago. The sheep and chickens had some and so did we …..
N.B. want to see a sheep eating a carrot while having a pee? Who said sheep can’t multi-task?