50g of Basil.

Add fresh basil leaves to salads, pastas, or pizzas for a sweet, peppery flavour.

Recipe 1: Caprese Salad with Basil Pesto

Utensils:

• Blender or food processor
• Serving platter
• Knife and cutting board

Ingredients:

• 4 large tomatoes, sliced
• 1 pound fresh mozzarella cheese, sliced
• Basil
• Balsamic glaze
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/2 cup pine nuts
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil

Instructions:

• Arrange tomato and mozzarella slices on a serving platter.
• In a blender or food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
• With the blender or food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
• Season the pesto with salt and pepper.
• Drizzle the caprese salad with the basil pesto and balsamic glaze.
• Garnish with fresh basil leaves, and season with salt and pepper.

Recipe 2: Basil Pesto Pasta with Cherry Tomatoes

Utensils:

• Blender or food processor
• Large pot for boiling pasta
• Colander
• Mixing bowl
• Ingredients
• 1 pound pasta (spaghetti or your choice)
• 1 cup cherry tomatoes, halved
• 2 cups fresh basil leaves
• 1/2 cup pine nuts
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions:

• Cook the pasta according to package instructions. Drain and set aside.
• In a blender or food processor, combine basil leaves, pine nuts, and garlic. Pulse until finely chopped.
• With the blender or food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
• Toss the cooked pasta with the basil pesto and cherry tomatoes.
• Season with salt and pepper to taste.