This quantity of sauce is perfect for the roasted pumpkin recipe – but don’t stop there! Also wonderful with steaming hot pasta or as part of an antipasto plate with feta or goats’ cheese, roasted capsicum and garlicky bruschetta – or even added to toasted cheese sandwiches!
Fresh from the garden: basil, garlic
Recipe source: Melissa
Makes: about 1 1/2 cups
What to do:
- Pick the basil leaves from the stalks and weigh before you wash them!
- Then wash the basilin several changes of water, pick off the leaves and thoroughly spin-dry.
- Weigh then grate the parmesan.
- Heat the frying pan on a medium heat and lightly dry-toast the pine nuts, shaking regularly so that they don’t burn.
- Peel the garlic clove, chop it into small pieces and place in the bowl of the food processor with a good pinch of salt. Blend these to a paste and then add the pine nuts and blend again. Stir in the parmesan.
- Tear the basil leaves and put them into the mixture. Blending, gradually pour in all the olive oil. Scrape down with the spatula once or twice.
- Taste for salt and adjust if necessary.
- Serve, or if using later, spoon into a jar, pour in a thin layer of olive oil to cover, add the lid and refrigerate for up to 3 or 4 days.
Notes: Why do we weigh the basil before we wash it? Why do we weigh the parmesan before we grate it?