Ingredients
| ½ cup preserved lemons | |
| 50g pinenuts | |
| 3 cloves garlic | |
| ¼ cup extra virgin olive oil | |
| ¼ cup (approx) rosemary leaves | |
| 1 teaspoon cracked black pepper |
This is a super punchy pesto – a little goes a long way!
Instructions
| 1. | A marinade for barbecued chicken |
| 2. | Whizz with white beans or chickpeas for a quick dip/spread |
| 3. | A dressing for buttery boiled potatoes |
Food styling, recipes and photography Will Bowman & Jane Lyons
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