Cobnut Pesto is a traditional British recipe for a classic pesto made with cobnuts and mint. The full recipe is presented here and I hope you enjoy this classic British version of: Cobnut Pesto.
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Just about any kind of nut can be made into a pesto, but cobnuts are especially good as, like pine nuts they remain moist without drying. You can substitute hazelnuts in this recipe, but you will probably have to add a little more oil. I'm lucky in having a cobnut tree nearby and I tend to make this to preserve some of the cobnuts and to use-up the last of the summer's supply of mint before they begin dying for the winter.
Ingredients:
120g cobnuts (shelled weight), lightly toasted
100ml extra-virgin olive oil
100g mint (leaves and tender stems)
2 garlic cloves
salt and black pepper, to taste
Method:
Simply combine all the ingredients in a food processor and blend until a smooth purée is formed. Transfer to a jar and store in the refrigerator (for a slightly richer flavour you can add 50g freshly-grated Parmesan cheese).
This pesto makes an excellent crust for lamb chops and also goes well with rich fish such as mackerel, herring or tuna.
