Food styling, recipes and photography Will Bowman & Jane Lyons

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!
View all recipes here
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 |
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