PESTO AND PISTOU
Basil’s best friend may be tomato, but it’s equally at home in pesto and pistou. Both sauces share the same base ingredients – basil, garlic and olive oil. To make a simple basil pistou, purée 2 cloves garlic in a food processor, add 2 cups basil leaves. Remove from processor and stir in 2-3 tablespoons extra virgin olive oil. Season with salt and pepper to taste. To make mint pistou, replace the basil with 1 cup mint.
Or try Ginny Grant’s kale pesto. You need: • 4 leaves kale, stems discarded • 1 clove garlic • ½ cup roasted almonds • pinch chilli flakes • juice of ½ lemon • ¼-½ cup extra virgin olive oil • 35g freshly grated parmesan or pecorino romano. Blanch kale leaves in boiling salted water for 2 minutes, then drain and cool under cold water. Squeeze out liquid, then coarsely chop. Put garlic and almonds in food processor and process to a coarse crumb. Add chilli flakes and kale and roughly blend. Transfer to a bowl and stir in lemon juice and enough oil to make a smooth paste, then stir in the parmesan. Store in an airtight container in the fridge for up to 1 week.
MAKE YOUR OWN