Wild-gar­lic pesto

Country Life Every Week - - Kitchen Garden Cook Wild Garlic -

Place the fol­low­ing in a pro­ces­sor: 100g of wild gar­lic, 25g of pars­ley, 25g of basil, 60g of pine nuts, 60g of Parme­san, the juice and zest of a lemon, 150ml of olive oil and sea­son­ing. Process to a paste and serve with pasta, mixed into salad dress­ings or loos­ened with a lit­tle more olive oil to pour over grilled fish.

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