Perfect to have on hand for fast pasta dinners, a dollop in a bowl of hearty chicken soup or serve with a cheeseboard, bruschetta... the options are endless. Pesto is a flavour bomb you can whip up in a flash and savour for days.
Super simple to make, just make sure you've got these ingredients ready to go.
This recipe makes about a cup of pesto. You can keep in the fridge for a few days, frozen for longer storage, but we love it fresh!
WHAT YOU’LL NEED
- 2 packed cups fresh basil leaves,
- 1/2 cup freshly grated parmesan cheese (freshly grated has more flavour!)
- 1/3 cup pine nuts or try walnuts
- 1/2 cup of your favourite olive oil
- 1 tablespoon (and a bit) of 47 Cloves Garlic Granules
- Big pinch of teaspoon Lemon or Chilli Garlic Salt
- Sprinkle of freshly ground black pepper to taste
BRING OUT THE BLENDER
1. Steep a bit tablespoon full of 47 Cloves Garlic Granules in warm water.
2. While that's steeping, get your other ingredients ready. Add the basil and pine nuts to your food processor and pulse several times.
3. Once garlic fleshy and rehydrated, normally about 5 mins, drain off and add to blender with parmesan cheese. Pulse a few more times.
4. Now for the magic, add your olive oil slowly while the bender is going, stop and scrape down the sides if you need too and blend until combined.
5. Add Garlic Salt and pepper.
TRY THIS - Swap half of the basil leaves for baby spinach. A milder flavour, loads of goodness and delicious!
Comfort foods don’t come much more delicious than creamy, fluffy mashed potatoes, with a big hint of garlic.
ROSEMARY AND GARLIC FOCACCIA
Easy, versatile and delicious! This focaccia is a family favourite and easy to make for beginners and seasoned bakers alike.
Whether you serve it up with a hearty stew or slice it up to make extra-tasty sandwiches, this easy recipe brings big flavour with little effort – no matter how you eat it!
WHAT YOU’LL NEED
- ½ cup of extra-virgin olive oil
- 2 ½ cups all-purpose flour
- 1 tsp 47 Cloves Garlic Granules (equals about 2 garlic cloves)
- 1-2 tsp Rosemary Garlic Salt (plus fresh rosemary to garnish if you have it)
- 2 ¼ tsp active dry yeast
- ¼ tsp honey (Hill Top Hives Wildflower is our favourite)
- 1 cup warm water
MAKE YOUR DOUGH – SMOOTH & FLAVOURFUL
- In a cold pan, combine the oil, garlic granules, rosemary garlic salt, and a pinch of black pepper over a low heat to cook. Stir this delicious aromatic blend occasionally for 5 to 10 minutes, but stop before the garlic browns! Set aside to cool.
- In a bowl, stir the warm water, yeast and honey just a few times and then set aside for 5 minutes.
- Add 1 cup of flour and ¼ cup of the garlic-oil blend to the yeast and water mixture. Stir a few times – just until the flour has moistened a little. Set aside for another 5 minutes. (The waiting will be worth it!)
- Stir in the sea salt and the rest of the flour. When the dough comes together, throw some flour onto a board and start kneading! Knead about 10 to 15 times or until the dough is nice and smooth.
- Transfer the dough to a big oiled bowl. Wet a tea towel with warm water, rinse it out and use it to cover the bowl. Let it rise for an hour or so, in a warm area of the kitchen if you can!
BAKE YOUR BREAD – GOLDEN & GARLICKY
Time to get baking – brace yourself for a hit of that heavenly herby aroma!
- Heat the oven to a high 230 degrees.
- Use 2 tablespoons of the garlic-oil blend to oil a baking tray – around 9 x 13 inch is good, or whatever you’ve got in the kitchen will work just fine!
- Transfer over the dough and press it down into the tray. Your fingers will make a fine tool for dimpling the dough, then – our favourite part – drizzle the top with the rest of the garlic-oil blend. Spread it evenly and generously, and let the dough rise for 20 minutes or so until it puffs slightly.
- Bake for 15 to 20 minutes, or until you see that rich golden brown colour we love. Then cool it on a wire rack!
DEVOUR – AND REPEAT!
Sprinkle a little bit of fresh rosemary if you have it, or a pinch of rosemary garlic salt for extra flavour. Dip it into your next soup, stew or plate it up for a carby snack on a cold day for the ultimate comfort food. Enjoy!