Chez Darren Andrew

Warm summer air, sipping on patron, easy island life… and an abundance of fresh basil. Summer is the perfect time to add fresh herbs into your food, and why not pack the punch when its available!
Pesto is a great way to add that punch, its great on pasta, or as a marinade for grilled vegetables. Make one batch of this vibrant green sauce and you’ll be hooked.

Simply Summer Pesto

• 1/3 of a cup of lightly toasted pine nuts, toast them in a dry pan over medium low heat don’t take your eye off the pan – I’m serious.
  3 cloves of garlic, smash them up
• 2 cups of packed fresh basil
• 1/3 cup grated parmigiano reggiano, use good cheese.
  1/2 cup of extra virgin olive oil, a nice fruity light one is best.
• Salt and Pepper

In a blender, pulse garlic a few times to chop up. Add pine nuts, basil and salt and pepper. Turn blender on and slowly add olive oil. Be sure to turn the blender off and scrape down the sides with a spatula if there are larger pieces not combining. Add parmesan and pulse a few times more just to combine. Voila! Fresh pesto in less than five minutes.

Variations – Add some diced red chillies into your pesto to add some heat. Or some fresh lemon zest to play off the citrus undertones in the basil. You could even replace the pine nuts for walnuts if you are so inclined.