New Season Garlic – Pesto

If you’re lucky enough to have a crop of new season garlic then this may be something to consider.  Admittedly it doesn’t use a lot of it but I do think this is the time, whilst the flavour is at its mildest.  With plenty of basil from the herb garden adding notes of freshly mown grass it combines to make a taste of Summer.



25 gm  Fresh basil leaves – one cereal bowlful if there’s no scales handy when picking.

25 gm Pine nuts

25 gm  Grated parmesan or pecorino cheese

2 Cloves of new season garlic crushed

6 Tablespoons of extra virgin olive oil



Put the olive oil, garlic, pine nuts and cheese in a food processor and blitz.

Add the basil leaves and pulse until you have a coarse paste.

So how to use, well of course it’s a classic stirred into freshly cooked pasta but also makes a delicious sauce for lamb or baked salmon.  A dressing for tomato and mozzarella salad or a dollop in a minestrone soup and the most heavenly comfort food when spooned lavishly onto a bowl of creamy mashed potatoes.


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