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Sunday, 29 July 2012

Basics - Recipe: Pesto (& Spaghetti for my lover!)

This is so simple to make and you can vary the ingredients to bring out the flavours that you prefer, or tailor them to your favourite (more frequent) dishes, a little spaghetti for example, some parmesan shavings and some quartered cherry tomatoes makes you a tasty slow energy release meal in under 10mins!!! 


Or if you fancy something a little more exotic, it goes very nicely with a little goats' cheese stuffed into courgette flowers!!


ingredients (200ml jar)
for the pesto

3 (45g) basil - spinach - wild garlic
1 (15g) grated parmesan
1 (15g) toasted pine nuts
8 (120g) extra virgin olive oil
1/3 (5g) rock salt
1/3 (5g) crushed garlic (optional)

apparatus
mini food processor

pesto
Blitz everything but the oil until a smooth paste forms. The salt helps with this process. Then add a little oil and blitz to loosen the paste. Add the rest of the oil until smooth. Done!

thinking ahead
If nothing protrudes through the top layer of oil in the pesto jar, the oil forms a protective barrier, stopping the mix of herbs, nuts and cheese from oxidising and going off!!. Don't forget to sterilise the jar and lid by putting them in boiling water for 10 minutes.


use in spaghetti for 2 : )
10 baby plum / cherry tomatoes
140g spaghetti (Barilla no.5 cooked 7mins in salted water and drained)
1 tbsp pesto
16 cooked tiger prawns (defrosted)
1/2 lemon
10g parmesan shavings and a couple of basil leaves for garnish

Mix the lot together in a pan serve and garnish with parmesan and basil leaves. Serve immediately.

Fast and tasty, your sweetheart will love you for it : )






If you can make this look as good as it tastes please get in touch!

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