Recipe courtesy of Caroline Taylor - find more at www.creativefood.com.au

Ingredients for pesto

300g fresh basil

200g grated parmesan

200g softened, salted butter

150ml mild olive oil

1 tsp sea salt

1 tsp cracked black pepper

2 cloves of garlic

Method

1. In a food processor, mix all the ingredients until smooth, taste and adjust seasoning to suit your palate.
2. Can be stored in the fridge for two weeks, serve as a dip or mixed through pasta or risotto.

Ingredients for the pasta dish

4 serves of fresh pasta

200g Danish feta

Handful of fresh basil and extra virgin olive oil to garnish

1 punnet of cherry tomatoes, nice, deep red colour

To Serve

1. Cook four serves of pasta in salted water and strain, set aside.
2. Blister cherry tomatoes in a frypan with a bit of olive oil and sea salt, cook just enough to just break the skin while still keeping its form.
3. Toss the cooked, warm pasta through a few tablespoons of room temperature pesto, or enough to thoroughly coat the pasta.
4. Toss blistered cherry tomatoes through the past and crumble feta through and on top and serve 😊 Serve with fresh basil garnish and a gloop of extra virgin olive oil.