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Wild Garlic & Walnut Pesto
Ingredients
  • I like to keep it local by using Bell and Loxton’s fabulous cold pressed rapeseed oil which is produced just down the road from us in Kingsbridge.
  • 100g Wild garlic
  • 100g Walnut halves
  • 50g Parmesan
  • 1 clove garlic, crushed
  • 375ml Rapeseed oil
  • Fresh ground black pepper to taste
Steps
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