Label
All
0
Clear all filters

Smoked Paprika, Feta & Almond Pesto

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in

By Peter Gordon

Published 1997

  • About

This is one of those Sugar Club items that owes its origin to a mistake. The usual basil and pine-nut pesto (served on grilled squid) was on the menu, but it had run out. As I was preparing to make a new batch panic set in – we had no pine nuts, basil or parmesan. On the spot I had to come up with something that would go with the dish and could be made from ingredients that we did have to hand. This is the result, and it’s now a regular on the restaurant’s ever-changing menus. Smoked paprik

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


The licensor does not allow printing of this title