Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Pesto

11 September 2006
Pesto

Ingredients

120g fresh basil leaves
90g parsley
35g pine kernals
15g walnuts
15g pistachio nuts skinned
25g fresh garlic
8g sea salt
400ml olive oil
50g breadcrumbs
black pepper

Method

Cut all the herbs roughly wash well and dry. Place all other ingredients in food processor except breadcrumbs with half of the oil and spin it. Add herbs breadcrumbs and rest of oil.Mix well.

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