Thai basil pesto
As discussed at our zoom meeting of 2nd October 2020, pesto does not need to be confined to basil (though I believe it to be the best!). Other greens that can be used are coriander, tarragon and even the humble carrot leaf. Here is a basil variation, based on Stephanie Alexander's Basil pesto recipe from her 1996 'The cook's compansion'.
I cup well packed basil leaves
1/2 cup extra virgin olive oil
30g pine nuts
2 cloves garlic, crushed
60g freshly grated parmesan
Place all ingredients except parmesan cheese into a blender and blend. Stir through cheese at the end.
Store in a glass jar, covered with a fine layer of oil to prevent the brilliant green discolouring.