Herb Bouquet:
Small piece of curly Lollo rosso
1 basil leaf
2 popcorn shoots
1 nasturtium leaf
1red vein sorrel
2 coriander leaves with stalk
1 sprig of tarragon
1 bronze fennel
Seasonal flowers
1 blanched chive
Method:
Open small curly piece of Lollo rosso.
Keep one basil leaf on top. Then arrange all the herbs on top of basil leaf.
Roll the lettuce to create a bouquet and tie the stalk ends of herbs with chives.
Trim the excess stalk and keep the bouquet under wet muslin cloth in fridge.
Basil pesto:
100 gms- Basil Leaves
20 gms pine nuts (Toasted) [USE SUNFLOWER SEEDS FOR NUT FREE VERSION]
8 gms - garlic
125ml- olive oil
20 gms parmesan Reggiano, finely grated
3gms salt
2 gms white pepper
Method:
Blitz everything in blender to get smooth green pesto (can kept coarse if preferred)