I’m back! America was wonderful. The people were lovely and gave us free bagels just for being British. We fell in love with the Catskills – lakes and mountains are the best. We were amused by signs to things such as ‘old stone house’, or as we know them in England, ‘a house’. We were perplexed by how everyone seems to have porches and actually uses them. Our friends got married in Long Island and it was beautiful and joyful. We were rained on almost solidly in New York, but that was ok because that meant buying new clothes (tragic, I know) and we’re used to the rain. We saw friends. We went to Boston. I was called on at the synagogue to read the prayer for the president and the USA because the lady asking me didn’t realise that I am British. In fact, I am the most posh-London-British-sounding person ever. It was funny. So overall, an excellent trip. And now we have guests for the weekend! I don’t know when exactly I’m going to use it, but having a dip/pesto like this in the fridge always comes in useful when you have guests. You can dip vegetables in it, spread it on bread, or dollop it on top of pasta. Plus it’s bright, tasty and easy.
2 red peppers
40g sun dried tomatoes
a handful of basil leaves
2 cloves garlic
30g vegetarian parmesan
1 tbsp + 1 tsp olive oil
1 tbsp lemon juice
Makes a cup of dip or pesto to serve 4
Calories per pesto serving: 100
Takes 35 minutes to make
Preheat the oven to 180C/fan160. Slice the peppers, drizzle 1 tsp olive oil over them, and roast them for 30 minutes. Meanwhile, grate the parmesan and crush the garlic. Blend all the things! Season to taste.