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Spring Pesto

Add some pesto to your pasta by using this quick and easy recipe by The Devilled Egg | Online Cookery School. Buy an online course HERE.


  • 2 tablespoons of Fussels garlic oil
  • 100ml Fussels extra virgin rapeseed oil
  • 50g mixed herbs - basil, Thai basil and wild garlic (leaves and stalks)
  • 30g almonds
  • 30g grated parmesan
  • 1/2 teaspoon of salt
  • Large pinch of pepper
  • Juice from 1/2 lemon


Blend all the ingredients and season to taste.

You can keep this for a couple of weeks in the fridge.

Make sure that you pop it into air tight container and make sure that the pesto has a generous film of olive oil on top to preserve it.

Combine this with fresh pasta or simply serve on top of creamy mozzarella and plump tomatoes as a starter and you feel like you are far away from the hustle and bustle of a wet and cold city and a hectic life style.

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