For anyone growing their own basil, this is an absolute winner. It’s quicker to make than pesto, but with the same full flavour and using fewer ingredients too. It is great with pasta, obviously, but is also a brilliant concoction to drizzle over grilled veggies like courgettes, aubergines, leeks, or to toss with beans and sugarsnaps/mangetout, or use it as a flavoured oil to cook down some spinach or chard.
Ingredients
- 1 generous handful of basil leaves (the more the merrier!)
- 3 cherry tomatoes, finely diced
- 2-3 garlic cloves, peeled & crushed
- 150ml olive oil
- generous pinch of Cornish Sea Salt’s salt & pepper mix
Method
- Whizz up the garlic, basil leaves and olive oil using a blender.
- Stir in the diced tomatoes and seasoning.
- Transfer to a lidded jar and give it a shake before stirring