Sometimes the greatest things happen when you’re not expecting it. For the past few years we’ve been planting herbs in teeny pots that hang on a repurposed iron railing. They didn’t do so well. This year we’ve turned a planter box Peter made for vegetables last year (they did meh) into an herb garden. Success! But it’s like an herb jungle in there. I cut some basil, French tarragon, mint, parsley and thyme and I was feeling like pesto was a great idea! I had everything I needed and remembered my food processor broke. After swearing for a few minutes, I figured I would improvise with said pesto ingredients. The result is fresh, light, delish and I’ll be making this on purpose from now on. Serves 2-4
Prep time: 5 minutes
Cooking time: 15 minutes
1 450 gram (1 lb) farfale pasta
1/3 cup olive oil
1/2 cup chopped walnuts
2-3 cloves garlic grated
1 -11/2 cup finely chopped herbs
1 lemon juiced and zested
1 teaspoon salt
Freshly ground black pepper
Cook pasta according to package directions.
To a cold pan add 2 tablespoons of the olive oil, garlic, walnuts,salt, pepper and lemon zest. Sauté on medium low heat for about 4 minutes stirring continually to avoid burning. Add lemon juice, herbs and remaining olive oil and stir for about one minute. Add hot pasta and reserved cooking water and continue cooking for another 2 minutes. Transfer to serving bowl and add lots of Parmesan cheese.
Savoury & Style 
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