Bush Tomato Soup with Wild Basil Pesto Cream

Ingredients

50ml Olive Oil
150g Onion – chopped
15g Garlic – chopped

Method
Simmer all ingredients over medium heat 5-10 mins. to soften, do not brown.

Ingredients

1 lt Chicken stock
1.5 lt tomato Puree (or Passata) – fresh or canned
40g Bush tomato chopped 3-4 mm
15g salt
½ tsp Pepperleaf or black pepper
10g fresh basil (or Wild Basil) chopped
50g sugar

Method
Add all ingredients and simmer 15mins.
Process in a blender to get a smooth finish, or you can leave it a little chunky.

Ingredients

Wild Basil Pesto
125g wild Basil (or ordinary basil) leaves
150g Macadamias
15g garlic – peeled
125g Italian Parmesan- grated
10g salt
200ml EV Olive Oil
½ tsp Pepperleaf or black pepper

Method

Roast macadamias to light golden brown @ 170 deg C.
Process all to a fine puree in a Thermomix or blender or pound in a Mortar & pestle, slowly adding the oil last.

For the pesto cream
200ml cream
100g Pesto
Salt & Pepper

Method

Whip the cream to soft peaks, fold in the pesto and season to taste.
Serve 1 heaped table spoon of cream (50g) on the hot soup.
Remaining Pesto can be frozen in cubes for later use.