Recipe - BARBA PESTO
Lindy Wildsmith, Herefordshire based food-writer, author, cook and teacher.
“Wye Valley Barba di frate is a delicious, versatile and unusual seasonal salad/vegetable ingredient grown here in Herefordshire with Amanda’s tender care.”
Lindy’s BARBA PESTO
for starter salads, pasta and gnocchi
200g of Amanda’s Barba di Frate.
1 small garlic clove, roughly chopped
80 ml extra virgin olive oil
10 ml lemon juice
½ level teaspoon of salt crystals.
Use the barba di frate either raw or cooked.
To prepare: Rinse in cold water and drain. If using raw, lay on a clean towel to dry. If using cooked, cook for 8 to 10 minutes in simmering lightly salted water, or steam and drain and cool
Put all the ingredients in a blender, and blast until the pesto is smooth. Pour into a small jar. Add 1 or 1-2 tablespoons of water to the blender and blast again to rinse out the remaining pesto and pour this into the jar. Check seasoning, adding extra salt if necessary then seal the jar and refrigerate until required.
The pesto will keep for a week or more, but the delicate flavour diminishes over time.