Chèvre and Basil Stuffed Strawberries

Ingredients

1. 1 pint (12 ounces/340g) organic strawberries

2. 4 ounces (113g) creamy chèvre (goat cheese), room temperature

3. 1 tablespoon finely chopped basil leaves, plus 12 small leaves for garnish

4. 1 pinch each sea salt

5. 1/4 cup (1 ounce/28g) unshelled pistachios, raw, finely chopped

Directions

Wash the strawberries. Using a paring knife, hull the strawberries, creating a cone-shaped pocket in the top of each berry. Pat dry with paper towels.

In a small bowl, blend the cheese, chopped basil, salt and pepper with a fork until combined. Spoon the cheese mixture into the bottom corner of a zip-top bag. Cut off a little of the corner of the bag to create a makeshift pastry bag. Pipe the cheese mixture into the strawberries.

Dip the top of each berry in the chopped nuts and garnish with one of the reserved basil leaves. Serve immediately or refrigerate up to 4 hours.