Preparation Time: 5 mins Cooking Time: 15 mins
1 avocados, halved, peeled and stoned half a ball of mozzarella 100ml nice tomato sauce (I used Lloyd Grossman’s puttanesca ‘cos it was on offer) For the pesto (or just use shop bought) 2 tbsp blanched almonds a handful of fresh basil leaves 50g Parmesan cheese, grated 1 clove garlic, grated 100ml olive oil salt and pepper Make it!
Pre-heat the oven to 180C/350F/Gas4. For the pesto, just whiz up all the ingredients, seasoning to taste. Spoon the tomato sauce into a small ovenproof dish. Place the avocado halves on top, along with the mozzarella and pesto. Bake for 15 minutes until the cheese is bubbling. Leave to cool slightly before serving.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!