A walk along the coastal paths : Nature provides – Sea Beet
Sea beet Pesto
Ingredients
250g Sea beet
100g Cashew nuts
50g Parmesan grated
2 Cloves of garlic
Pinch alexander seeds
Pinch sea salt
Pinch sugar
Juice of a small lemon
130ml Rapeseed oil
Method:
Wash and trim the sea beet, then place all the ingredients in a food processor and blitz on high speed until well combines.
Place in a sterilized jar, top with a circle of greased proof paper and place in the fridge. Will keep for 1 – 2 weeks in the fridge.
This recipe can be used to top a portion on line fish, mix though pasta dishes or simply eat on its own with crusty bread or crackers.
