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Jun Tanaka

Summer vegetable broth with basil


Serves 2

Ingredients

For the pesto:

  • 1 bunch basil
  • ½ bunch tarragon
  • ½ clove garlic
  • 20g freshly grated parmesan
  • 50ml extra virgin olive oil

Method

  1. To make the pesto, place everything in a blender and whiz until smooth. Season to taste.
  2. Pour some olive oil in a pan, add the peas, asparagus, broad beans, green beans and garlic and cook for 1 minute. Add the stock and tomatoes, cook for 3 minutes, season and add a tbsp of pesto.
  3. Pour a little olive oil in a pan and cook the croutons for 3 minutes or until golden brown.
  4. Dip the brill in egg whites and coat with the bread crumbs then bake in the oven.
  5. Serve in a bowl and add the croutons
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Recipe Rating

4

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