This recipe will make sufficient for six portions.
If you can’t wait to try it, just pop over to the Circle hospital to order it from their CardioKit deli menu!
Here are some ‘points of interest’ about the pesto from the chef;
- ‘Joining the CardioKit pesto conversation, (see our other CardioKit pesto recipes), you can really use any combination of nuts and herbs. For example, sage and walnut goes well with pork, parsley and hazelnut goes well with scallops and the ‘nuts and herbs’ combination possibilities are endless.
- I would really recommend is the use of a mortar and pestle, which takes a little longer but does make a huge difference in flavour.
- For black cabbage pesto – 25 g basil, 12.5 g flat parsley, 50 g blanched black cabbage, 25 g pine nuts, 12.5 ml rapeseed/olive oil, 30 g old Winchester cheese – add all ingredients together in your mortar and pestle and blend well’.