Winter Pesto

hotel : Llanerch Vineyard Hotel in the Vale of Glamorgan : exterior - evening (100x125) Rare Recipe from Llanerch Vineyard Hotel in the Vale of Glamorgan

Llanerch Vineyard is unusual in having a vineyard and a cookery school. Food is served in the Llanerch Bistro where the chef combines British and worldwide classics with delicious Welsh produce. Much of the produce used is sourced locally with Welsh regional cheeses and locally caught fish.

Winter Pesto

recipe : Winter Pesto : Llanerch Vineyard Hotel in the Vale of Glamorgan (300x250)

INGREDIENTS

25g walnuts
25g hazelnuts
25g almonds
25g chestnuts
Zest of half a lemon
Zest of quarter of an orange
Sea salt and pepper
1 large sprig rosemary
1 small bunch sage leaves
2 cloves garlic
Olive oil
150g grated Parmesan

METHOD

Place the walnuts, hazelnuts and almonds in a hot frying pan, dry roast gently until they smell aromatic.
Add the chestnuts, zest of lemon and orange, plus ½ teaspoon sea salt and ¼ teaspoon pepper, cook for a minute.
Add the herbs and cook for a further minute until they smell fragrant.
Slice the garlic cloves and add to the pan, cover with olive oil, poach gently - do not fry. Cook until the garlic is tender.
Leave to cool, then place in a food processor and pulse to form a chunky pesto, stir in the Parmesan.
Spoon into a jar if not using immediately, cover with a layer of olive oil, seal and keep in the fridge until needed.
Toss with hot cooked pasta, load onto garlic bread, add a tablespoon of breadcrumbs and use as a stuffing - delicious packed under the skin on a chicken breast before roasting, or drizzled over roasted winter veggies.