This recipe is a sure crowd pleaser to accompany barbeque meats. Alternatively toss through cooked lamb strips or chicken for a delicious main meal. Leftover pesto can be kept in a screw-top jar in the fridge. Ingredients 200g baby English spinach leaves 1/4 red onion, finely diced 5 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 4-6 tablespoons soft goat's curd 2 tablespoons crushed roasted hazelnuts
Pesto 2 garlic cloves, roasted and peeled 2 tablespoons toasted pine nuts 1 anchovy (if you like) 2 cups basil leaves 2 tablespoons grated parmesan juice and zest of 1 lemon 200ml extra virgin olive oil
1. To make the pesto, use a mortar and pestle or a food processor to pound the garlic to a paste with some sea salt. Add the pinenuts and anchovy and continue to pound. 2. Pound in the basil, then the parmesan, then the lemon zest, lemon juice and olive oil until the pesto has a sauce like consistency. Season with freshly ground black pepper. 3. Lightly toss the spinach leaves with the red onion, sea salt and pepper. Add the oil and vinegar, gently toss again and arrange the goat's curd on top. 4. Mix the roasted hazelnuts with 4 tablespoons of pesto and drizzle over the top of the salad. Serve immediately.