Lovage Pesto Recipe

A new tasty pesto

I was given a recipe today, and it’s suitable for vegans too, so I’m definitely going to make it.

Lovage Pesto
2 large cloves of garlic, chopped
About 3 cups of lovage leaves, no stems, loosley packed
3/4 cups full-flavoured olive oil
1/2 cup walnut pieces
1/2 teaspoon salt

For this recipe the food processor is OK. Chop the garlic in your food processor, then add the lovage leaves and half the oil and process until the leaves are coarsely chopped. Add the salt, the rest of the oil, and the walnuts, and process only until the nuts are coarsly ground.
Let mellow for half on hour before use. It can be tossed with pasta and parmisan like other pestos, or makes a good marinade for fish (add a squeeze of lemon if you wish.) It can be brought to the table with roast lamb as a sauce to dip into sparingly.
A spoonful is a good addition to a vinaigrette. Tightly covered it will keep about 2 weeks in the refrigerator.

Kay one of the ladies from the Bear Health Food shop in Tod

not only devised the recipe, but if you call into the shop, will sell you all the ingredients you need to make it, Kay knows her herbs and is always happy to help and advise, so if you need a few tips just pay her a visit.

I have been told it is really delicious by folk who have made it, so why not give it a try yourself