An Italian chef once told me that if you eat lots of garlic, you will be more passionate about life.
I have a slightly different theory; people either passionately love garlic or absolutely loathe it.
My father can’t stand it. He gets pretty annoyed if he tastes it in his dinner. Sometime, when he discovers his food contains some garlic, I fear he may burst into flames like a vampire.
My Mother doesn’t care though, and sneaks it in anyway – she loves garlic (and so do I).
Garlic belongs to the same family as onion and leek.
It is a bulbous herb, with a strong flavour.
Each garlic bulb (or head) separates into individual sections called ‘cloves’.
There are many different varieties throughout the world, varying in size, colour and strength.
Garlic has been used for thousands of years, as medicine, and to repel vampires (or my father), but most importantly it can complement the flavour of just about any savoury dish.
Garlic is available all year round, however it’s fresher, firmer and plumper in summer.
Macadamia Nut Pesto
- 2 fresh garlic cloves
- 30g macadamia nuts, toasted
- 10g pine nuts, toasted
- 50g fresh Greek basil leaves
- 75g parmesan cheese, grated
- 100ml extra virgin olive oil
- 50ml extra virgin macadamia oil
- salt and pepper
- Blend garlic, macadamia nuts, pine nuts, basil and Parmesan cheese to a smooth paste.
- Gradually blend in the olive and macadamia oil.
- Season to taste with salt and fresh ground pepper.
It will store for a week in the refrigeration. Spread on thick slices of toasted bruschetta.