QUICK HERB AND HAZELNUT PESTO
You can make this with a handful of fresh herbs and store in a jar in the fridge. It’s divine with wholemeal pasta or drizzled over a frittata.
Serves 4-6 A small handful of yellow marjoram, roughly chopped A small handful of oregano, roughly chopped A small handful of chopped chives A small handful of flat-leaf parsley, roughly chopped 100g (3½oz) wild rocket leaves, roughly chopped 2tbsp capers, rinsed and drained 2 jumbo garlic cloves, crushed 100g (3½oz) toasted cob or hazelnuts, roughly chopped 4-5 tinned anchovies in olive oil, drained Finely grated zest and juice of ½ a lemon 400ml (14fl oz) olive or rapeseed oil Wash the herbs and place all the ingredients (except the olive or rapeseed oil) in a food processor.
Blend until everything is well combined. With the motor still running, gradually pour in the oil and process until the mixture becomes a lovely chunky, green sauce.
Season to taste with sea salt and freshly ground black pepper and serve tossed with wholemeal or spelt pasta. It will keep in the fridge for about a week until ready to use.