This recipe is a favorite in our house.
I make lots of it at this time of year
when the zucchini's and basil
are prolific in the patch.
(and it freezes really well)
1/4 cup olive oil
1 clove garlic, crushed
1/4 cup chopped basil leaves
1 kg zucchini chopped
1 teasp sea salt
3 cups reduced salt chicken stock
1 tin light evaporated milk
1/2 cup grated parmesan cheese.
Heat oil in a large saucepan
Add garlic, basil, zucchini and salt
Cook stiring over a low heat until zucchini is tender
Add stock, bring to boil
Then simmer partially covered for 15 mins
Blend or process until smooth
Return to pan, add evaporated milk
Stir until hot
Stir in parmesan cheese.
I've also been making Basil Butter, Pesto
and more cucumber pickles.