The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

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.

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