Basil pesto is a really versatile condiment. You can spread it on bread, mix it through pasta, flavour fish or chicken or even marinate vegetables. Here’s my version of this all time classic.
Preparation Time: 10 minutes / Makes: 75g of pesto
- 25g Parmesan cheese
- 40g basil
- 50g pine nuts
- 1 garlic clove, crushed
- 50ml extra virgin olive oil
- a pinch of salt
- Place all the ingredients into a blender.
- Blend into a smooth paste.
For an easy meal idea, remove the stalks from four Swiss brown mushrooms. Smear a teaspoon of pesto into each of the mushroom caps, rack an egg into each cap and bake in the oven for 15 minutes at 200°C.