THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Pesto alla Genovese – Green pesto (traditional method & Thermomix)
Description
Pesto alla Genovese is an iconic Italian sauce that originated in Genoa. Its intense freshness of basil, the sweetness of pine nuts, the strength of Parmesan cheese and the aroma of olive oil combine to create a versatile and refined seasoning. Perfect for coating pasta, filling a panini, enhancing a tomato salad or accompanying appetisers, it can be prepared in a few minutes and kept in the refrigerator for several days (or even several months if the surface is covered with olive oil).
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Prepare the garlic and basil.
• Peel the garlic clove and crush it with the salt in a mortar.
• Remove the basil leaves, chop them coarsely and add them to the mixture. Pound until you obtain a smooth paste.
2. Add the other ingredients.
• Add the pine nuts (lightly toasted if desired) and continue to pound.
• Add half the Parmesan cheese and a drizzle of olive oil to begin thickening the sauce.
3. Finish the sauce
• Stir in the rest of the cheese, add the olive oil and adjust the seasoning.
• Taste and adjust with cheese or oil according to your preferences.
Storage tip: pour into a clean jar, cover with olive oil and store in the refrigerator.
THERMOMIX® METHOD
Preparation - Thermomix method
1. Place the Parmesan cheese in the bowl and grate for 15 seconds/speed 10. Scrape down the sides.
2. Add the pine nuts, garlic, basil, oil and salt, then blend for 20 seconds/speed 7.
3. Transfer to a clean jar, cover with olive oil and store in a cool place.
