April 11, 2024

Ingredients

• Wild garlic, 1 large bunch, washed
• Curly parsley, 1 small bunch
• 60g of pecan nuts and pistachio kernels. To be more traditional use pine nuts, toasted in a dry frying pan.
• 60g of Anster cheese and Pecorino
• 150ml of olive oil, (I usually mix half extra virgin, half rapeseed)
• 1 dash of lemon juice (I generally just squeeze half a lemon in by hand)
• Salt
• Black pepper

Method

1. Strip the stalks from the garlic leaves and discard.
2. Strip the stalks from the parsley and discard.
3. Coarsely chop the cheeses.
4. Blend everything in a food processor.

Food


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