I turned thirty last weekend, and it seems to be one of those events that makes you stop and take stock of how things have gone so far. Mainly because people keep telling you what a momentous occasion it is, then try and reassure you as they hand you a paper bag to hyperventilate into. In my lifetime, a lot of things have changed. Little things, like I no longer hate tomatoes, and basil, and so can make this recipe, and much, much bigger things. Exciting things, like careers taking off and people I have known for half my life getting married. Watching the country I grew up in change, sometimes for better and sometimes for worse. Saturday will mark a big personal occasion,celebrating the wedding of two lovely people. With a bit of luck, it will also mark a big public occasion, because I really hope that when I wake up on Saturday, Ireland will have passed a referendum which will allow same-sex couples to marry as well. I’m mindful of friends and family who will want to marry, and who currently can’t do so in their home country, as well as those who already have married far from home, and are not recognized as such here. I’m hopeful that we will be our best selves as a country this weekend; loving, brave and open to change. There are a lot of things we can’t alter about Ireland, but this is something within our control. We can be a country that values everyone equally, regardless of our differences. That would be a nice way to start off my thirties, and if I can grow to like tomatoes, quite frankly anything is possible. So, Irish readers, please get out and vote Yes to Marriage Equality on Friday 22 May 2015.
- 450g cherry tomatoes
- 1 head of confit garlic, or roasted garlic
- 1 tablespoon of balsamic vinegar
- Olive oil
- 40g Parmesan cheese
- 70g walnuts, roughly chopped
- A handful of basil leaves
- Chop the cherry tomatoes in half
- Toss in a few tablespoons of olive oil together with the balsamic vinegar and season well.
- Roast at 160C for 1 to 1 and a 1/2 hours until soft and a little browned and wrinkled.
- Once they are cooled, add the parmesan, walnuts, basil and top up with olive oil before blending.
- Check for seasoning.
- You can make this as thick or as liquid as you prefer your pesto to be.
- Store in the fridge with a layer of olive oil on top.