Pesto

Perfect with pasta or chicken, this is the ultimate taste of summer. Adapted from Delia Smith's recipe

Ingredients (makes 140g): 50g of freshly picked italian basil leaves; 20g of freshly picked thai basil leaves; 1 large garlic clove; pinch salt; 6 tablespoons of olive oil; 30g of parmesan cheese; 2 level tablespoons of pine nuts
Method: Wash basil; Place all ingredients in an electric blender for about 5 to 10 seconds; Spoon onto cooked pasta -- do not cook the pesto!
Serving suggestions: Serves two hungry pesto lovers as a main course, or four as an entrée; Goes well with a glass of Rosé

Photo of Narelle's pesto.

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