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Scottish pesto with macaroni canap茅
By Nick Nairn
Ingredients (makes 15-20)
| Quantiy | Item |
|---|---|
| 60g | Wild garlic leaves |
| 25g | Nettles |
| 250g | Golden cob nuts |
| 80g | Cheddar-type cheese (grated) |
| 40ml | Rapeseed oil |
| 170g | Cooked macaroni |
Method
First, crack the nuts; then roast them in the oven for 10 minutes at 180°C. Leave to cool, then peel off the skin.
Wash the garlic leaves, pat them dry and place them in a tall jug along with the nettles and 40g of the cob nuts.
Add the oil and blend together using a stick blender (you could use a food processor).
Once combined, check the consistency: you should have a thick paste.
Stir in the cheese and season to taste.
Reheat the cooked pasta and combine with the pesto, adding a little more oil if necessary to give you a smooth coating consistency round the pasta.
Serve immediately.
