Show me a child that does not like pesto – they seem to love it! What I find extraordinary is that it is green and yet they do not relate it to vegetables!
Ingredients
2 generous handfuls of basil
1 clove garlic, crushed and chopped
100g parmesan, grated
5 tbs olive oil
Place all the ingredients in a blender and whiz until smooth.
To serve with pasta simply stir into the cooked pasta and serve.
Store the sauce in the fridge, covered with a thin layer of olive oil,
and it will keep for a week.
Not only is this sauce a great quick meal, but all the family can enjoy
it. For variations try adding it to risotto rice or spread on toast.
Pudding: Berry
semolina
Ingredients
150ml milk
2 heaped teaspoons semolina
handful of soft berries e.g. strawberries, raspberries, blackberries,
blueberries
drizzle of cream
Place the milk in a saucepan and add the semolina. Stir well and heat
slowly, constantly stirring until it thickens.
Remove from the heat, add the berries and roughly crush with the back
of a spoon.
Add a drizzle of cream and serve.
Tried this recipe? For more inspiration look through our recipe
selection.
Other recipes this month:
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discussion board.
