Pesto:
- Extra olive oil infused with basil
- Handful of fresh basil leaves
- Clove of garlic (I used 2, cos I love it)
- pinch of salt
- pinch of chilli pepper
- tomato
- pasta
Grind or blend the basil, garlic, salt and chilli pepper, adding some oil to make a paste. If it's too thick, add some more oil.
While you're doing this, cook yo' pasta.
When the pasta's cooked, drain it, return to the hot pan and stir in yo' pesto.
Serve ASAP, topping with thin slices of tomato and fresh basil leaves.
If you also decide to roast some sliced courgette, quartered onion and chunks of pepper with garlic, parsley and oregano, which you then put into individual portion-sized bowls, top with cheese and melt under the grill, so be it.
- Extra olive oil infused with basil
- Handful of fresh basil leaves
- Clove of garlic (I used 2, cos I love it)
- pinch of salt
- pinch of chilli pepper
- tomato
- pasta
Grind or blend the basil, garlic, salt and chilli pepper, adding some oil to make a paste. If it's too thick, add some more oil.
While you're doing this, cook yo' pasta.
When the pasta's cooked, drain it, return to the hot pan and stir in yo' pesto.
Serve ASAP, topping with thin slices of tomato and fresh basil leaves.
If you also decide to roast some sliced courgette, quartered onion and chunks of pepper with garlic, parsley and oregano, which you then put into individual portion-sized bowls, top with cheese and melt under the grill, so be it.