WHAT DOES IT TASTE LIKE?

Olive oil infused with the sweet, peppery and minty notes of Ligurian basil. More subtle than the leaves themselves, it’s great when you want to accentuate rather than overpower a dish’s hero ingredients.

tips, tricks & hacks

• Drizzle over slices of sourdough before crisping them up in the pan, or slather over a tray of freshly baked focaccia.  
• Whisk into salad dressing – great over a simple Caprese salad of tomato, basil and mozzarella.  
• Drizzle over finished dishes of pasta. 
• Use to finish tomato, pea or minestrone soups.  
• Drizzle over cooked pizza to serve.
• Blitz a generous glug with basil leaves, pine nuts and parmesan for a speedy, extra-herby pesto.  
• Drizzle over strawberries and grilled halloumi to capture the tastes of summer in a salad.  

easy meal idea

Trofie alla pesto

This traditional pasta dish comes from the Italian province of Liguria, where it’s flavoured with the aromatic basil for which the region is famed. It’s usually made with a local pasta variety called trofie – if you can’t find it, use fusilli instead. 

1. Cook some cubed potato in boiling water until soft but holding its shape. Add some green beans for the final few minutes (you want them softened, but still firm and squeaky). Drain and set aside the potatoes and beans aside.  
   
   
2. Cook the pasta in boiling, salted water, as per the pack instructions. Drain (reserving a little of the cooking water), return to the pan and dress with plenty of basil pesto. 
   
   
3. Stir through the potatoes and beans, add a little parmesan and enough of the cooking water to form a loose, glossy sauce that clings to the pasta. Dress with some Basil Infused Oil and serve, adding more Basil Infused Oil if needed.