Basil in the kitchen

A new recipe i just "invented"
Francoise's pesto sauce or dip

I was roaming  thru my friend's garden at New Brighton ( near Byron Bay) the other day and cut a huge bunch of fresh basil, part for cooking and part for planting
Her BASIL is like a wild type, the more you trim it the more it grows, and it grows from cuttings




above is what i rescued for planting

I used the blender above
add 3/4 of a natural yogurt small size
half a head garlic (peeled)
a piece of fresh ginger ( as you feel)
bit of sea salt
dash of olive oil ( if you wish)
one chili (i used 2 mildish bell chillies)
200g of fresh ricotta or Bruche/Brucio (in France)
fill the blender to the top with fresh basil leaves
set the blender on high until you get the creamy consistency below
 

all measurements are rough, adjust them to your liking, so it gives you a tasty basil mix which is not full of oil, or fat.

While your pasta is cooking, shop in small strips a packet of prosciutto (Parma Ham) or any other tasty ham you choose
serve your pasta on each plate , top it with a big scoop of the basil mix,
add a little sprinkle of the ham
add a basil leave and serve
( a little tip, i warmed each scoop of basil mix in the microwave for 30 seconds before i poured it on my spaghetti's because i like my food hot, if you heat it too much the yogurt will "brake")

It feels creamy, very tasty and not sickening because the blending of yogurt and ricotta
you can choose to use fat free dairy or full cream
Bon Appetit