SUMMER recipes
Summer pestos
Summer pestos are incredibly easy to make. They are delicious eaten on their own, as spreads and dips, and stirred into pasta, and soups. They make fabulous and flavoursome rice salads too when stirred into cooked rice. Experiment and have fun!
Pestos store well in the fridge, in jars covered with a layer of olive oil, or can be frozen in ice cube trays. Once frozen, decant into resealable containers. They will keep for up to six months.
Basic basil pesto
Pulverise the following ingredients together in a food processor.
2 cups fresh basil leaves½ cup grated Parmesan½ cup extra virgin olive oil½ cup pine nuts, almonds, pecans, hazelnuts or walnuts4 garlic cloves, chopped
