As I meander along the 317, past large tree lined hills full...
Home Made Pesto
- 2 large bunches basil
- 2 large cloves of garlic
- 100g pine nuts
- 300ml olive oil
- 150g best parmesan cheese
Clean the basil, dry thoroughly and take the leaves away from the stalks. Cut the cheese into chunks. Using a food processor feed in the cheese and process until the size of coarse breadcrumbs, add the pine nuts and garlic and process again, add the basil and process briefly then keep the machine running while you pour in the oil. Season to taste. Store in the fridge for up to one month.
Basil Salmor Dressing
- handful of basil
- olive oil
- juice of lemon
- salt and pepper
Crush a large handful of basil in a pestle and mortar or food processor with salt, whilst continously adding olive oil until you have liquid consistency. Add a small amount of lemon and peper to taste.
This is a great dressing to serve over grilled courgettes, fish or tomatoes
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