Food wise, I don't think autumn can be beaten. I love big salads and super-fresh tomatoes in the summer, but as the nights start to draw in the comfort food can come out. I've also been exploring what nature has to offer, to pair with some of the more unusual ingredients that are arriving in my weekly veg box. This pesto creation is one of my usual slightly off-the-wall concoctions, but it is tasty so I'll share anyway. It isn't really a recipe as such, as I definitely didn't measure anything!
Tasty fresh ingredients are the key, so lots of fresh basil, which I have miraculously kept alive on my window sill. I used a good couple of handfuls, plus lots of good olive oil, a bit of garlic and some parmesan.
I whizzed everything up in a food processor, not forgetting the key ingredient, foraged hazelnuts. There are absolutely loads round here at the moment, and I think if they are picked when a bit green they work really well as a pine nut substitute. Plus they are free!