Yeah sorry for the wardrobe malfunction there, a bit NSFW but since getting put on the Flickr watch list, but yerrr, care less etc.
So I have to admit this isn’t even a real recipe but an attempt at freestyling something that Valeria and I ate at Dehesa the other night. We had it with baked figs and marscapone there, but there were no figs in M&S so we decided strawberries and creme fraiche would be just as good to accompany the BOOYAH recipe of the day which is SWEET BASIL PESTO.
Et voilà! Les fraises dans la tasse. Miam miam! Très joli!
2 cups basil leaves loose not all packed just sitting in a friendly manner in the cup measure [don't stress about it being exact]
half a handful of pine nuts
2 tablespoons runny honey
1 tablespoon extra virgin olive oil
castor sugar / icing sugar to taste
You need a food processor or blender for this. Mush everything together and every so often, stop and taste the mixture to see if it tastes velvety [the basil] and sweet [the honey]. You could possibly make the mixture a little runnier than I did but my oil wasn’t the best – kind of heavy.
Cut up the strawberries into little bowls and then add some creme fraiche or marscapone. Yerr. Then eat like a pig and stuff yourself and feel sad that you have finished when you get to the bottom of the bowl.
Anyway – the pesto should look like this when you have finished mixing it:
And so far it has kept very well in the fridge under a layer of oil.
I reckon you could serve it as a “relish” with a hard Spanish cheese or really crumbly chedder for a little canape or part of a cheese platter. And if this is not a stamp of approval I don’t know what is: The Cardinal said “If I hadn’t already had my FunDineWithMe I would make this for dessert! It’s really good!”
We ate it after a toad in the hole from the Waitrose recipe & ideas free magazine that The Frenchman cooked for Valeria as an English experience.
Banging! [OJ LOL]
Anyway bed… though the action is NEARLY finished…