I’m a lazy cook when it comes to cooking for one.
I’ll go to great lengths to cook a meal when I have company, and even take a three hour drive to break bread with friends – but when it comes to fixing myself a meal, I’ll look for as easy way out.
I usually shop for groceries and produce a few times a week, and don’t really stock up my refrigerator. If you peek inside, you’ll usually find jars of jams and mustards, cheese, butter, cans of coconut water and Elderflower syrup and what ever Indian household can never be without: ginger and fresh green chillies (garlic as well, but that sits on the counter-top).
On an average day at home, I try to ignore my hunger pangs until the tummy growls are too loud to disregard. Then, I’ll loiter about my apartment and grab an apple and a glass of cold milk to keep me satiated for a little while. If I’m lucky I’ll find leftover rice that I’ll fry with kimchi from a jar and a fried egg on top.
And then there are days like these when I feel a bit more inspired to cook for myself and rustle up something delicious from what’s lying around. Like this chunky sauce that came together so beautifully, I felt proud: garlic infused olive oil with chopped up toasted (imperative) pistachio, a fistful of parsley, hand pounded black pepper – so it’s not as fine as from a pepper mill – and lots of grated Pecorino Romano cheese. Oh, my.
I tossed it together with some tagliatelle pasta, but I imagine it’ll be so good spread on toast or in a sandwich with some meat and cheese.
Super easy. Super everything.
What do you eat when you are alone?
Peppery Pecorino, Parsley and Pistachio Pesto
Makes: About 1 cup
1/2 cup extra virgin olive oil
2-3 cloves of garlic, minced
1/2 tsp coarsely ground black pepper
40g pistachios, toasted and chopped
A handful of parsley, chopped
50g Pecorino Romano cheese, grated
Add the oil and garlic together into a pan and heat it gently until fragrant. Turn off the heat, then add the rest of the ingredients in the given order. Easy!