Friday, June 25th

French Tarragon Pesto

3k French tarragon, washed leaves only

15ml Garlic, chopped

100ml Fresh lemon juice

30ml Capers

50g Cashews

100g Asiago or Pecorino, grated

100ml olive oil

Salt & freshly ground black pepper

Puree and store in fridge in glass jar.

Thursday, April 1st

Been too busy to read.

French Tarragon Pesto

750ml French Tarragon, leaves removed from stems
25ml Garlic, sqeezed
25ml Capers, chopped
100ml Lemon juice, fresh
100ml Olive oil
50g Cashew nuts, pulverised
100g Pecorino, finely grated
Salt and black pepper

Puree all ingredients together. Serve with lamb or fish.