Posts Tagged 'basil'

Salse Verde

Salsa Verde

Salsa verde makes a great accompaniment to fish or chicken. Absolutely addictive. Just blitz the following ingredients (apart from the grain mustard) in a food processor and season to taste with salt and freshly ground black pepper.


  • ½ clove garlic
  • 1 tbsp capers
  • 2 handfuls flat-leaf parsley
  • 1 handful fresh mint
  • 1 handful fresh basil
  • juice of ½ lemon
  • extra-virgin olive oil (enough to give a sauce consistency)
  • 2 tsp grain mustard

A Bumper Crop of Basil

Basil - A Bumper Crop

I’m more often described as “ham-fisted” than “green-fingered“. Despite my obvious lack of talent in the garden, I’ve managed to grow a staggering amount of basil in pots on my window sill. A few weeks ago, I got a rush of blood to the head in B&Q and invested in a propagator tray and a packet of basil seeds. Moderation has never been my strong point, so I sowed all of the seeds at once and now I’m left with an obscene amount of  the said herb. I don’t know what variety of basil I’ve got; it’s certainly not the Genovese variety, but I’m hoping it will still taste as good.

I’m determined to use every last leaf, but there’s only so much pesto a man can eat. So what do I do with it all? Here is my short-list of culinary possibilities so far:

L.A.’s Basil Parma Chicken


Take 4 chicken breasts, butterfly and flatten out. In a small blender mix 100g cream cheese (i.e. Philadelphia), 50g pine nuts, 1 large clove of garlic and 2 handfuls of fresh basil leaves. Spread mixture on half the chicken breast. Close over and wrap 1-2 slices of parma ham (or bacon) round chicken to close in filling. Cook in oven, 200 degrees for 40 minutes.

Thanks LA !!


Lesley-Anne’s “Lemony Pesto Potatoes”

The name of this dish is in quotes because you have to say “Lemony Pesto Potatoes” in a Scottish accent … 😉

Boil 1kg waxy potatoes, skins on. In a dish mix 2 tablespoons of olive oil, 1 tablespoon of good pesto and juice of 1 lemon. Slice finely 1 red onion. Wash 200g of fresh spinach. Once potatoes are cooked drain, return to the pot and lightly crush with a fork. Add the spinach, onion and pesto mixture to the potatoes and mix well until potatoes are coated. Put on pot lid for a few minutes until spinach has wilted.