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!

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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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