Roasted Tenderstem® with Wild Garlic Pesto
Tenderstem® has teamed up with food blog “Ramsons and Bramble” to create this irresistible recipe - the perfect starter to impress on a date night.
10 minutes cooking
- 220g Tenderstem®
- Handful of raw almonds
- 80g Wild garlic
- Big handful of parsley
- Half a lemon, juice only
- 60-70g Extra-virgin olive oil
- Pinch of sea salt
- Pinch of freshly ground black pepper
- 20g Pecorino or Parmesan, finely grated
Preheat the oven to 200°C.
Pulse the nuts in a food processor, then add the wild garlic, parsley and lemon juice and blend to break down. While the blender is blitzing the ingredients, drizzle in olive oil gradually to make a smooth pesto, scraping down as necessary.
Season with salt and pepper and stir in the cheese.
Roast the Tenderstem® for about 5-10 minutes until tender and crispy in places.
Place the Tenderstem® on top of the pesto and serve immediately.
Recipe devised by Ramsons and Bramble for Tenderstem®.