Herb & Cobnut Pesto Recipe from Potash Farm

HERB AND COBNUT PESTO:

• 30g cobnuts, shelled
• 4 tbsp olive oil
• Large handful each of fresh basil, parsley and chives
• 25g fresh breadcrumbs
• Salt and freshly ground black pepper
• Squeeze lemon juice
• 1 garlic clove, chopped
• 200g Parmesan or a good Kentish hard cheese like Ashmore

Place all of the ingredients into a small food processor and blend until smooth.

Pesto is a great versatile sauce. Simple chicken and pesto pasta, salad dressing or how about livening up your home baked wedges - they go perfectly with a freshly roasted chicken for a laid back Saturday night supper.

Sweet Potato Wedges With Herb And Cobnut Pesto

Pre-heat the oven to 220ºC / 425ºF / Gas 7.

Place the wedges onto a baking sheet and transfer to the oven to roast for 15-20 minutes, or until golden and crisp.

Remove the wedges from the oven, sprinkle with salt and set aside to keep warm.

To serve, place the wedges into a bowl and pour over the pesto, or serve in a small bowl for dipping.

https://www.kentishcobnuts.com...