Traditional Pesto

We’ve all made pesto, right? Well, maybe not everyone, so here I will share my favourite recipe. You can use this mix as a dip, on toasts, as a base for pizza, a sandwich or even a dollop in the middle of a lovely creamed soup. It’s quite flavourful so you don’t need a lot of it. I usually just eyeball this recipe, but this time I got out the scale and measuring cups so I could have tangible measurements.

A delicious combo of flavours

Makes about 1/2 cup

Ingredients:

• 30 g fresh basil, leaves removed, washed and dried
• 40 g (1/3 cup) toasted pine nuts
• 35 g (1/3 cup) freshly grated Parmesan
• 3 cloves of garlic (about 10 g) or to taste
• EVOO (Extra Virgin Olive Oil)
• salt to taste

Directions:

1. In a food processor with metal blades combine the basil, pine nuts (make sure they are cool), Parmesan and garlic. Pulse adding a slow stream of EVOO to the consistency desired (I like my Pesto a little chunky and not too wet).
2. Add salt to taste, but remember that the Parmesan is rather salty.
3. Serve mixed into warm pasta with quartered grape tomatoes and shaved parmesan.

Quartered Grape Tomatoes add a lovely acidity to the dish.

 

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Scrambled Quails Eggs with Cheese

Who says you can’t have breakfast for hors d’œuvres? Breakfast anytime is great, particularly when I had a few quails eggs left over and we needed a quick little hors d’œuvres for cocktail hour! Serve these on toast points or rice crackers like I did. I garnished with a small dot of yogurt and dill for colour.

Makes about 8 crackers

A little scrambled egg bite

Ingredients:

• 4 quail eggs
• 2 tbsp grated cheddar cheese
• 1 tbsp plain Greek yogurt
• dill to garnish
• 8 rice crackers (I used these)

Directions:

1. In a heat proof bowl, whisk together the quail eggs and cheese. Cook over a Bain Marie until the eggs are no longer runny, folding over constantly.
2. Serve about 1 tbsp of the scrambled egg on toasts or crackers, garnish with yogurt and dill.

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