Rachel Khoo recipe: Figs with pesto, mozzarella and black olives

Fig season is a joyous time of year for me. Back in my Paris days, the markets would be filled with piles of these squidgy fruit, no doubt sent up from the sunny south where they grow in abundance. I would eat them on the spot, or if I managed to get them home, they would end up paired with a fresh creamy goat’s cheese. Here in the UK it’s not as easy to source figs, even at the height of the season, and I am often fooled by the promise of a beautiful soft plump exterior, only to get it home and realise the fruit is not ripe (they don’t ripen once they are picked). So when you find the perfect fig, give this lovely little starter a go. I left parmesan out because I was using mozzarella, but you could just as easily grate in 30g or so for that extra salty edge.

Figs with Parmesan-free pesto, mozzarella and black olives

Ingredients (serves 4 as a starter)

6 figs, quartered

20 black olives, halved

150g buffalo mozzarella

Basil leaves, to serve

Thick balsamic vinegar, to drizzle

For the pesto

Large bunch basil (about 30g)

50g pine nuts, toasted (save 1 tbsp to garnish)

3 cloves garlic, peeled

85ml extra virgin olive oil

Juice of ½ lemon

Sea salt and black pepper

Method

Start by making the pesto. You can do this using a pestle and mortar or in a food processor. Add the basil, toasted pine nuts, garlic and half the olive oil. Whizz or bash up the ingredients, then add more oil as needed. Season with the lemon juice and salt and pepper.

Assemble by dividing the figs, olives, mozzarella and basil leaves between the four plates. Drizzle with the balsamic vinegar, top with the pesto and scatter with the remaining pine nuts. Season with extra black pepper and serve.

Follow Rachel Khoo on Twitter @rkhooks