However today I’ve just got a few little extras to share with you which used some fresh basil. We love using herbs in our cooking, as they add so much delicious flavour.
I made a Bean, Garlic and Mushroom soup on Thursday from the Slow Cook Book which used a handful of basil leaves, along with a box of mushrooms and porchini mushrooms, two tins of cannelini beans and a decent amount of garlic. I could have put it in the slow cooker but decided to cook it on the hob. The rich smell was incredible – porchini mushrooms are my new favourite! I had it for lunch for a couple of days, served with some granary toast to dip in!
With the rest of the basil I had a choice either to make some basil oil or try out some pesto. I went for the latter and used this recipe from BBC Good Food. It was super simple and made enough to coat our pasta for dinner on Friday night with some leftover to use up in the next week or so.
What have you been cooking this week? Let me know in the comments below!