Another little example of simplicity. You can add it to al dente pasta (taglatelli is best) or you can even toss it over boiled baby potatoes for an instant side dish instead of a regular potato salad at a braai, or even drizzled over grilled fish. It keeps in the fridge for a couple of days too, so I like to make a decent sized batch.
Germolata Pesto
- 30g fresh basil.
- 30g fresh curly or flat leaf parsley.
- 2 cloves of garlic.
- 1/3 cup vegetable oil.
- ½ cup olive oil.
- Juice of a lemon.
- Handful of finely grated parmesan.
- Handful of pine nuts optional.
- Zest of a lemon.
- 1 tsp salt and some black pepper.
- 1 tblsp red wine vinegar or white balsamic vinegar.
- A pinch of sugar (optional).
- Rinse your herbs very well, you don’t want gritty sand in here.
- Dry the herbs well for better results.
- Pick of the leaves and discard the stems.
- Pulse the herbs in a food processor ( or finely chop by hand) together with the garlic and pine nuts if you are using them.
- While motor is running, slowly pour in the oil, lemon juice, salt and pepper and parmesan till slightly creamy in texture.
- Stir in the red wine vinegar or for a sweeter rounder option, a white balsamic vinegar and the zest of the lemon(Don’t use the pith or white skin…it’s awful).
- Taste and adjust seasoning. You can add the pinch of sugar if you like too now.
You can add very tender flash fried seasoned strips of beef fillet or steak if you like to your pasta and toss it all together, but it’s just as good without.
Serve over your pasta with more grated parmesan, together with your favourite salad and some crusty loaves.
This is just so versatile. Enjoy it as it is, or add a few fresh ingredients to transform it time and again.
Napoli Sauce
- Splash olive oil.
- ½ a carrot finely chopped or grated.
- Couple stems chopped parsley.
- ½ celery stick finely chopped r grated.
- 400g tin good quality chopped tomatoes.
- 1 handful basil leaves.
- Pinch of sugar.
- Salt and pepper.
- 2 cloves garlic.
- ½ onion finely chopped.
- ½ glass white wine or water.
- Heat olive oil and add the onion, garlic, parsley, carrots, celery and cook until softened.
- Then add the tomatoes and 1/2 a cup of water and simmer on low heat for 20 minutes.
- Taste and season and add your chopped basil and a pinch of sugar.You can add some nice prawn meat and chilli and garnish with a handful of fresh wild rocket and parmesan or add a pack of marinara mixed seafood.
If you want to head for a putanesca pasta, add capers, chopped anchovies, chilli and pitted olives (my favourite). You can even make some meatballs and serve with the Napoli sauce.
