> flavour italy
Basil Pesto This pesto is a favourite at The Vegetarian Cookery School and uses a generous amount of fresh basil, nuts and olive oil and it’s well worth it!
Photo: Monica Shaw
markets, close to the sea and unspoilt villages. On the course we will cook every day with a combination of hands-on cookery and demonstrations where we will create delicious Italian meals together using the best seasonal vegetables, local oils and wines. We will shop for vegetables at the local market, visit local cheese and olive oil producers and have a special wine tasting. We will have an evening out at an excellent agrotourism restaurant and a visit to Otranto, a lovely town on the coast with an amazing ‘tree of life’ mosaic that covers the entire floor of the cathedral. To make the most of the autumn sunshine, there will be time to relax and unwind, swim in the palazzo pool, a dip in the sea, cycle or walk through the olive groves. To find more about this holiday or to come on one of our popular southern Italian cookery courses check out the website…
ServeS: 4-6
MethoD
Dietary: vegan
1. Take the basil leaves off the stalks. In a food processor or in a pestle and mortar crush the pinenuts and hazelnuts roughly and then decant them into a bowl and set aside.
ingreDientS • 75g pinenuts, toasted • 75g hazelnuts, roasted and skins rubbed off • 3 garlic cloves, peeled • 175ml extra virgin olive oil • 75g fresh basil • 2 tbsp lemon juice • 1 tbsp white wine vinegar • 1 tsp apple juice concentrate • Sea salt and freshly ground black pepper
2. Pureé the garlic with a pinch of salt in a little of the olive oil, then add the basil leaves and the rest of the olive oil and pureé just enough to break up the basil to a rough texture. 3. Add the lemon juice, vinegar and apple juice concentrate and mix. Pour the basil and garlic mixture into the crushed nuts and stir in. Season to taste. Tips: Pesto is great as a dip, served on bruschetta or used as a pasta sauce, salad dressing or pizza topping. Can be made with watercress, rocket, baby spinach leaves or a mixture.
www.vegetariancookeryschool.com 55