Culinary Anthropologist


  1. Wild garlic pesto

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    Delicious mixed with pasta, stirred into a plain risotto at the end of cooking, topping a bowl of summer minestrone soup, or layered inside a lasagne with ricotta.  It keeps for a week in the fridge in a jar covered with a layer of olive oil.  Or freeze it in little plastic tubs.  I always have some ready to defrost quickly for an easy pasta ‘n’ pesto dinner – so much nicer than the pasteurised shop-bought jars.