Home-made Pesto Sauce
Every year I grow enough basil leaves to see me through the summer and, most importantly, to make at least one home-made pesto sauce. A lot of precious leaves are needed to make up 2 oz (50 g), but it really is worth it as the home-made version puts all the ready-made ones in the shade. If you can get Pecorino Romano it has a more gutsy flavour than Parmesan but, if you can't, Parmesan will do well.
Serves 2-3 with pasta
|2 oz (50 g) fresh basil leaves|
|1 large clove garlic, crushed|
|1 level tablespoon pine nuts|
|6 tablespoons extra virgin olive oil|
|1 oz (25 g) Pecorino Romano, grated|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Summer Collection
If you have a blender, put the basil, garlic, pine nuts and olive oil together with some salt in the goblet and blend until you have a smooth purée. Then transfer the purée to a bowl and stir in the grated Pecorino cheese.
If you don't have a blender, use a large pestle and mortar to pound the basil, garlic and pine nuts to a paste. Slowly add the salt and cheese, then very gradually add the oil until you have obtained a smooth purée.
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This salad can be served warm as a first course and it's extremely good as an accompaniment to fish or chicken main course dishes. Served cold it makes a lovely addition to a selection of salads for a buffet.
Pesto is traditionally made in Liguria, in northern Italy, where this dish is popular - a real treat for vegetarians. It may sound unusual to combine pasta and potatoes in one dish, but it works really well, so worth a try.
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