Basil Pesto
INGREDIENTS
1 cup packed basil leaves
3 tablespoons pine nuts, toasted
2 cloves garlic, crushed
½ cup olive oil
1/3 cup freshly grated Parmesan
sea salt and freshly ground pepper
METHOD
Place the basil, pine nuts, garlic and olive oil in a food processor and process until smooth. Tip into a bowl and stir in the Parmesan cheese and season. Transfer to a jar and cover with a film of olive oil. Store in the refrigerator. Makes about 1 cup
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.