It is a truth universally acknowledged, that a single cook in search of something new must have failures.*
So, there I was having successfully returned to making pesto when I went a pesto too far.Green pesto is simple enough, just basil leaves, cheese, nuts and some olive oil to which I may or may not add a bit of garlic, depending on whom I am meeting.
Pretty much always a success.
And so emboldened by this minor culinary win, I went on to revisit my red pesto, which requires the addition of sundried or roasted tomatoes.
I went for roasted rather than dried sun dried simply because I didn’t fancy the walk to the shops and anyway, I had heaps of tomatoes.
All went well, the roasted tomatoes roasted well but having added them to the other ingredients it was less a red colour and more green.
Undaunted I roasted more tomatoes, threw them into the mix, whizzed again and created something which was no longer pesto but something else.
The grainy appearance from the leaves and tomatoes had become smooth, and the taste was sweeter with a hint of smoke.
All of which I guess was the fallout from using roasted tomatoes and over whizzing.All of which in the story of cooking from home is just one of those things.
But again, it got me thinking of how dishes can become frozen in time and you have to follow the recipe to the letter when all through history what turns out on the table is a combination of seasonal availability, regional variation, cost and the whim of the cook.
So maybe no longer pesto but pleasant enough as an accompaniment to a bit of pasta and peas.
Would I have it again? Possibly, but the chances that I could replicate it are slim.
So, one to put down to experience.
Location; Our kitchenPictures; Pesto Day, 2026 from the collection of Andrew Simpson
*Apologies to Jane Austen













.jpg)
.jpg)
.jpg)







