Mizuna Pesto

Name: Mizuna Pesto
Cuisine: British
Ingredients: 30 g finely grated Parmesan or hard goat’s cheese; 30 g finely grated Parmesan or hard goat’s cheese; 100 g mizuna leaves, roughly chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 small garlic clove; 30 g whole, skinned almonds or hazelnuts; 30 g whole, skinned almonds or hazelnuts; 5-7 tbsp extra-virgin olive oil or extra-virgin cold-pressed rapeseed oil; 5-7 tbsp extra-virgin olive oil or extra-virgin cold-pressed rapeseed oil; 1 tbsp lemon juice; Finely grated zest of ½ small lemon

Preparation info

Makes
1 x 250 ml
jar

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

Dotted onto a bowl of soup at the last minute (such as the Cream of Jerusalem Artichoke Soup), spooned onto pizza and, of course, swirled into pasta, this punchy pesto adds a huge hit of flavour. It works brilliantly with rocket too.

Ingredients

30 g whole, skinned almonds or hazelnuts
1 small garlic clove
Salt and freshly ground black pepper<

Europe
United Kingdom
Pasta
Vegetarian
Gluten-free

Method

Preheat the oven to 180°C/Gas 4. Spread the nuts out onto a baking sheet and bake for 8 minutes, until they just begin to take on some colour. T