BRITISH PEA, PECORINO AND HAZELNUT PESTO DIP

Serves 4
Preparation time: 10 minutes

Ingredients:

200g fresh peas, shelled and cooked
100g roasted hazelnuts
1 clove of garlic, grated
4tbsp extra virgin olive oil
50g grated pecorino cheese
Salt and black pepper

Method:

1.    Place the cooked peas, hazelnuts and garlic in a food processor pulse for 30 seconds and then add the olive oil and pulse for another 30 seconds.

 2.    Remove from the processor and put into a small bowl and then stir in the pecorino, season with salt and pepper and serve.

 

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