A favourite of ours is salmon with a pesto sauce, cooked either in a sealed bag, or wrapped in foil it’s a great dish. Bake in the oven at 200 or Regulo 6 for approx 20 minutes. Served with some lovely green beans and broccoli it’s a very nice tasting meal.
Of course it would be wonderful if we did all grow our own basil, or choice of herbs. I know many do, a friend grows some in a window box from her flat, we do not all need big gardens!
My friend Delia, who I often confer with, courtesy of the internet was recently writing…. “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….”
If you’d prefer to make your own pesto rather than buy it from a supermarket here is how it’s done ….this recipe is taken from Delia Smith’s Summer Collection here
Serves 2 to 3
2oz (50g) fresh basil leaves
1 large clove garlic crushed
1 level tablespoon pine nuts
6 tablespoons extra virgin olive oil
1 oz (25g) Pecorino Romano grated
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.
And as the saying goes …..’well there you have it’
So whether you choose shop bought or home made hope you like the idea.
All the best Jan