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Black Garlic & Mushroom Pesto

Serves: 4 to 6

– 200g chestnut mushrooms
– 4 tablespoons walnuts
– 2 tablespoons black garlic
– 1 bunch of flat-leaf parsley, leaves picked
– zest of 1 lemon, plus a squeeze or two of juice
– 2-4 tablespoons olive oil
– sea salt and freshly ground black pepper

1. Finely chop the mushrooms, walnuts, black garlic and parsley leaves until you have a coarse paste, or pulse everything in a food processor until it comes together.

2. Generously season with salt and pepper and the zest of a lemon. Add enough olive oil and a little squeeze of lemon juice to bring everything together. This lovely pesto can be used with pasta, as a dip, on toast – lovely with brie or mozzarella, stuffed into game or poultry and so much more. A delicious all-rounder.

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