Victor has grown an abundance of Genovese Basil in the polytunnel this year, enough for all three of our venues and a sneaky plate of linguine con pesto alla genovese when Victor comes back from the Tattoo. Dining on homemade pesto at 11 pm he insists is light!
This broth celebrates all that’s in season in August.
Serves four
- 2 tbsp extra virgin olive oil
- 1 small onion, very finely chopped
- 1kg surf clams
- 200g French beans cut into 2cm quills
- generous splash of dry white wine
- 100ml double cream
- 1 heaped tbsp pesto Genovese (see below)
- pinch of Salt
Pesto Genovese
- 1 garlic clove
- salt
- 50g pine kernels
- 4-5tbsp extra virgin olive oil
- 250g basil leaves
- 75g Pecorino Romano, finely grated.
Heat the olive oil in a large, deep pan. When it is hot, add the onion. Fry until translucent, then add the class, beans and wine. Cook for a few minutes to evaporate the wine. Add the cream, a generous spoonful of the pesto Genovese and the salt. Cover with a lid and stame for 3-4 minutes until the clams have all opened.
Using a pestle and mortar, cream the garlic with a pinch of salt. Add the pine kernels and loosen the mixture with a little olive oil. Gradually add the basil, blending it into the garlic mixture. Add more oil as required until you have a smooth paste that is the consistency of soured cream. This will take about 10 minutes. Finally add the Pecorino Romano and more saly, to taste.
