Method
- Pull the fresh basil leaves of the stems and chop coarsely. Cut the cheese into small pieces.
- Puree the basil leaves, parmesan, garlic and pine nuts in a food processor until a thick sauce is formed - the pesto. Season to taste with pepper.
- Cut the aubergines, courgettes and beef tomatoes into bitesize pieces. Cut out 4 squares of aluminium foil about 30cm x 30cm and spread them out on a work surface. Spoon a quarter of the vegetables and 1 tablespoon of pesto on to each piece of foil. Wrap them securely into parcels.
- Grill the vegetable parcels on the barbeque for 6-8 minutes. Delicious served with French bread.
