Easy, homemade, tasty and very much customisable to his and hers liking thanks to optional choices of popular toppings!
200g farfalle pasta, or other pasta of your choice
80g baby arugula
Black Garlic Pesto Recipe
50g basil leaves, finely chopped
30g mint leaves, finely chopped
1 raw garlic clove, minced
2 tbsp lemon juice
½ tsp salt
¼ tsp freshly cracked black pepper, plus more to serve
40g pine nuts, toasted until golden brown
20g Pecorino Romano cheese (or Parmigiano Reggiano), finely grated
10 Balsajo Black Garlic cloves (20g), peeled and quartered
100ml extra virgin olive oil
Black Garlic Cloves, Parmigiano Reggiano, Black pepper, Chives, Mint
Place basil, mint salt, pepper, raw garlic and lemon juice in a mortar and give it a good bash, until herbs are completely limp and released their juices.
Add pine nuts, smash them roughly – leaving some chunky bits is ok.
Using a spoon, mix in oil, cheese and black garlic until just combined, reserve.
Boil the pasta as per instructions on packaging. When ready, drain and toss your steaming pasta with pesto and baby arugula. Plate up and scatter serving garnishes over.
For extra toppings ideas visit: http://bit.ly/2nLkoqs.
This delicious recipe content and all related images were created for us by Justyna Serwach of Garlic Matters