I have some raspberries in the freezer so you may have too - why not try making Rhubarb & Raspberry Jam? It is really delicious and both fruits shine through in the taste. I only made one batch last year and regretted it for the rest of the year.
Pick the leaves from a handful of fresh basil ( approx 2 x pre-packs ) and put into the goblet of a liquidiser or the bowl of a processor.
Give a quick whizz to lightly chop the leaves. Add around 75g pine nuts, 2 roughly chopped garlic cloves, salt and freshly ground black pepper and around 100ml olive oil. Whizz again until combined and smooth-ish. Add around 50g grated parmesan cheese and whizz to mix in the cheese. Add a little more oil if needed, or more cheese if too runny.
That's it. Store it in a jar or small bowl in the fridge and be generous when you serve. The flavour is amazing and the colour is fresh and enticing.
These pictures show the amount I was making for my customer - yours will be less!