Cooking with kids

Published on Thursday 18 December 2008 17:08

A POT of herb paste is a lovely Christmas gift. It is delicious with pasta and can be used with chicken breasts, on top of salmon fillets or on canapés. Use coriander, parsley or rocket if you can't find basil.

I often make this paste in school sessions, and various suppliers donate the ingredients – Scotherbs (www.scotherbs.co.uk); Summer Harvest (www. summerharvestoils.co.uk); and the Dialogue Agency (www.dialogueagency.com).

HERB PASTE

Makes two small jars

75g basil leaves (no stalks)

50g mixed seeds

1 clove garlic, chopped

50g Parmigiano Reggiano, finely grated

200ml extra-virgin cold-pressed rapeseed oil

Weigh and prepare the ingredients. Put everything, apart from the oil, into a food processor and use the pulse button to mix together. Continue to use the pulse button as you slowly add the oil – add enough to make a thick paste.

Carefully remove the blade of the food processor and use a teaspoon to transfer the paste into small, clean jars. Label and refrigerate. The paste will keep for up to a fortnight in the fridge.

Fi Bird (www.stirrinstuff.org)