Pesto pronto
SUMMER is the time to make punchy pesto which can be served with pasta, kebabs, meat and fish. Here are two recipies.
CALABRIAN PESTO:
Serves six with pasta
INGREDIENTS:
3 tablespoon olive oil
1 large red pepper, halved, de-seeded and diced
½ small onion, very finely chopped
50g aubergine, diced
1 plum tomato, halved, de-seeded and chopped
1 clove garlic, chopped
generous pinch of dried chilli flakes
60g ricotta cheese
40g blanched almonds
2 tablespoons extra-virgin olive oil
10g basil, leaves only
METHOD:
Heat the oil in a frying-pan over a medium-high heat. Add the pepper and onion, and cook, stirring occasionally, until soft and lightly caramelised – it takes about 10 minutes. Add the aubergine and cook for a further 10 minutes, or until soft. Add the tomato, garlic and chilli flakes, and cook, stirring, for a further five or so minutes, until soft.
Scrape everything into a food processor with the ricotta, almonds, extra-virgin olive oil and some seasoning, and purée. Add the basil (if serving immediately) and pulse/blend. Check the seasoning.
If you are making this ahead (it still tastes great after a few days), transfer to a bowl, cover with cling film and store in the fridge.
Add the basil, finely chopped, just before serving.
ROCKET PESTO:
Serves six with pasta
INGREDIENTS:
50g rocket
15g parsley
60g toasted pine nuts
135ml extra-virgin olive oil
1 clove garlic, chopped
30g pecorino, finely grated
METHOD:
Put everything into a food processor, with some seasoning, and whizz to a purée. Check the seasoning, then transfer to a bowl and pour a layer of olive oil on top.