Cooking, Recipes, Wine............ and Ethical Foie Gras - At Last!

PESTO

½ garlic clove                                               

80g basil, leaves only

2 tablesp pine nuts                                            

2tablesp grated Parmesan

120ml olive oil

(OR – you can use good quality bought PESTO)

MINESTRONE

½ head celery, finely chopped                    

2 salad onions, finely chopped

200g waxy potatoes, cut into 1cm cubes (OR alternatively 1 small can white beans)

1-2 tbsp olive oil                                           

100g peas

100g broad beans

150g fine green beans            

150g asparagus, (cut into 2cm pieces)           

50ml cream

approx.750 ml chicken or vegetable stock

PESTO –

Crush the garlic with a little salt to form soft paste.

Blend all ingredients except olive oil with 2 tablesp water till all finely chopped and forms a paste.

Add the olive oil and pulse for 2 seconds (if pulsed for too long, the oil will emulsify too much).

Transfer to jar or bowl, cover & refrigerate.

MINESTRONE –

Saute the celery, salad onions, and the potatoes if used – till soft but not brown -  in a large saucepan, with small quantity of olive oil.

Blanch peas, asparagus, beans,for 2 minutes in salted boiling water.

Drain and add them to the softened vegetables.

Continue to sauté all gently for further 5 minutes, stirring.

Add the stock and simmer for further 15 minutes.

Season as needed.

SERVE –

Stir in the cream.

Serve with a spoonful of the pesto in each bowl.