We're rather into wraps this month. We've had them so many times! It's great fun to make a wrap amidst all the cries of "Hey! It's dropping out the other end!" and "How did you manage to put so much in there!"
The Daughter and I love them because of the pesto sauce. It's that green paste you see in the picture above, spread like goo all over the wrap. Here, I've used black pepper beef, shallots, tomato bits and pineapple. Sometimes, I use sliced crispy pork belly that I buy from Cold Storage. The leftovers of a roast chicken works great too!
Sweet basil is a key ingredient in pesto sauce, which is delicious and very versatile. I use it on spaghetti with prawns, crusty bread with tomato bits, ham and pineapple. Or if I feel like a more elaborate meal, I make seafood risotto with pesto sauce. It's all good. That kind of explains why my pot of sweet basil is so precious and also why it never gets really big. Miam! Miam! Miam!
And you won't believe how easy it is to make. All you need is pine nuts, salt, raw garlic, sweet basil leaves, olive oil and a blender. Throw everything in and blend into a smooth paste that looks like this.
Then, spread it on anything you like. The Daughter even spreads it on chocolate cake. Now, how disgusting is that?!