Blanch the basil leaves by plunging them first into boiling water and then into cold water. Dry them well, crush with the olive oil and pour into a glass bottle.
Recipes
Penne, mango and feta cheese salad with herb dressing
Ingredients
- 400 g (15 oz) Borges penne
- 1 packet of corn nuts
- 1 mango
- 200 g (7 oz) cubed feta cheese
- 2 pear tomatoes or similar
- For the herb sauce:
- A small bunch of basil
- A handful of dried oregano
- A sprig of fresh thyme
- A few peppercorns
- A chilli pepper (optional)
- 250 ml (8½ US fl oz) Borges Extra light olive oil
Step by step
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Step 1
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Step 2
Crush the peppercorns and add to the basil-flavoured olive oil, together with the dried oregano and a sprig of basil leaves. Leave to marinate for a whole day and you’ll have a herb-flavoured olive oil to use with a thousand and one dishes.
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Step 3
Peel and cut the mango into small cubes. Peel, deseed and cube the tomatoes. Boil the penne following the instructions on the packet.
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Step 4
Once cooked, wash with cold water and dress with the herb-flavoured olive oil. Mix with the cubed tomatoes and mangos, corn nuts and feta cheese.
