125ml pine kernels
500ml basil leaves
125ml grated parmesan cheese
3 cloves of garlic, minced
150ml olive oil plus extra
15ml lemon juice
2,5ml salt
Toast the pine kernels in a dry pan.
Add all the ingredients to a food processor and blitz until you have a rough paste.
Spoon the pesto into a glass container and pour some olive oil on top.
Keep in the refrigerator for 4-5 days.
This is such a simple salad but so very satisfying and delicious to eat!! Make extra, you will want seconds!
papino
rocket leaves
50g + 100g blue cheese
60ml cream
pomegranate seeds
50g cashew nuts, roughly chopped
Peel, halve and deseed the papino and place it on a serving dish.
Add some rocket leaves to the papino and break chunks of blue cheese and arrange it between the leaves.
Place the 100g blue cheese and cream in a small saucepan and set it over a low heat. Stir the mixture until melted and the sauce has amalgamated.
Generously spoon the sauce over the papino and rocket.
Sprinkle the cashew nuts and pomegranate seeds over.
Serve the papino with extra blue cheese dressing on the side.
My Whisk and I 