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Pesto / Pesto Dip
Pesto / Pesto Dip

Pesto / Pesto Dip

Pesto is a great way to use up the summer surge of Basil and will keep for weeks in the fridge and also freezes well.

INGREDIENTS

  • 2oz (50g) Fresh Basil Leaves
  • 1 large clove Garlic (crushed)
  • 1 Tablespoon Pine Kernels
  • 6 tablespoons MELLOW YELLOW
  • 1oz Parmesan cheese (grated)
  • Salt

DIRECTIONS

If using a blender, place all ingredients apart from the parmesan and blend until you have a smooth purée. Transfer to a bowl and stir in the parmesan.

If you do not have a blender, you can use a pestle and mortar to pound the basil, pine kernels and garlic to a paste. Add the salt and cheese followed by the very gradual addition of the MELLOW YELLOW until a smooth consistency is achieved.

Serves 2/3 if served with pasta.

Or... simply mix with mayonnaise for a delicious pesto dip.

Farrington's Recipes

Starters

Warm Salad of Smoked Salmon and Green Beans

Pesto / Pesto Dip

Main Courses

Yorkshire Pudding

Roasted Vegetables

Crispy Roast Potatoes

Desserts

Chocolate and Cranberrry Brownies

Chocolate Vanilla & Black Pepper Cupcakes

Apple and Sultana Muffins

Beetroot and Chocolate Cake

Nutty Flapjacks

Courgette Cake

Carrot and Banana Cake

Dressings

Blackberry Vinegar Dressing

Honey Mustard Salad Dressing

Baking

Eli's tip for substituting butter with MELLOW YELLOW cold pressed rapeseed oil

Northamptonshire bred and trained Chef Adam Gray has discovered Farrington’s Mellow Yellow, and has not looked back in using it in his latest recipes on his new website. Why not visit www.adamgraychef.co.uk

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