Cheese recipes
50 minutes
Basil pesto pasta with parmesan chicken

Smash the olives and discard the stones. Whisk together the vinegars and lemon juice.
Add the olive oil, then mix in the garlic and basil. Blend roughly so that the dressing is flecked with bits of bright green basil.
Add the olives and taste – the olives could be salty – so only add a little salt if needed and a twist or two of pepper. If it’s too acidic, add a little honey.
Cook's note:
This robust dressing will work well with roast vegetables, baked ricotta or even spooned over lamb.