COOKING COMPANION


SUNDRIED TOMATO PESTO


2 tbsp pine nuts 1 clove of garlic, peeled Generous pinch of sea salt 250g soft sundried tomatoes in oil Generous handful of fresh fl at-leaf parsley, torn 150ml good-quality extra virgin olive oil


1 Pulse together the pine nuts, garlic and sea salt in a blender until crushed.


2 Add the sundried tomatoes, parsley and extra virgin olive oil, and blend until almost smooth.


3 Keep the pesto for up to 3 days in an airtight container in the fridge.


15 Minute Vegan Comfort Food by Katy Beskow, published by Quadrille Publishing Ltd.


CARROT TOP PESTO


Leafy tops from 1 bunch of carrots, larger stems discarded, feathery leaves chopped


Small handful of basil leaves, or try parsley or chervil for a diff erent fl avour 50g walnuts, hazelnuts or almonds 25g Parmesan, or vegetarian equivalent 1 garlic clove Approx. 100ml olive oil Salt and pepper


1 In a food processor, blitz the carrot tops, basil, nuts, parmesan and garlic.


2 Gradually add enough oil to make a pesto consistency. 3 Season to taste. www.riverford.co.uk


PESTO RECIPES… FOUR ALTERNATIVE


RAW TENDERSTEM BROCCOLI PESTO


60g Tenderstem broccoli 30g parsley or coriander 30g basil


50g almonds 1 tsp salt 6 tbsp olive oil 1 garlic clove 2 tbsp fresh lemon juice


1 Wash the Tenderstem broccoli and herbs, and place them together with the almonds, salt, olive oil, garlic and lemon juice in a food processor.


2 If you are using a hand-held blender, roughly chop the herbs and broccoli fi rst.


3 Blend all the ingredients until they form a nice paste. Add extra salt and/or olive oil if required.


The Little Plantation blog at www.Tenderstem.co.uk KALE & HAZELNUT PESTO


85g hazelnuts 85g kale 85g Parmesan, fi nely grated 5 roasted garlic cloves, squeezed out of skin 150ml olive oil Juice 1 lemon


1 Toast the hazelnuts gently in a dry frying pan for about 10 mins until the skins start to crack and they smell toasty. Tip into a clean cloth and rub as much of the skin off as you can before blitzing the nuts to a coarse meal in a blender.


2 Lightly steam the kale (or blanch it in boiling water for about 30 secs) and refresh in cold water while it is still bright green. Shake dry or pat with a clean cloth, chop roughly and add to the blender.


3 Add the parmesan, garlic, 100ml olive oil and half the lemon juice to the blender and process until the mixture is homogeneous. Add the olive oil and lemon juice until the consistency and fl avour are just right for you.


www.naomidevlin.co.uk


54 | THE WEST COUNTRY FOODLOVER


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