Preparation info
    • Difficulty


Appears in
The Seafood Shack: Food & Tales from Ullapool

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

Pesto is just lovely, simple and fresh and we use it all the time. In Ullapool in the spring we pick wild garlic that grows down by the river and add that in - if you can get hold of some, it’s a massive bonus.


  • 50 g pine nuts
  • 100 g fresh basil
  • 2


First dry roast your pine nuts in a frying pan over a medium heat for about four minutes until they go a golden brown and smell delicious. Pull the stalks off your basil and discard them, as they make your pesto taste too strong. Pop the leaves into a blender with the roasted pine nuts, garlic, Parmesan and lemon juice and blitz, then pour in the olive oil with the blender still running until y