May 2013

Reschio's fennel pesto

In May we love to make fennel pesto:

Chef Marco creates his rich pesto from wild fennel shoots now sprouting all over the estate;

for his home-made tagliatelle he uses eggs laid by our free range chickens;

he picks fresh basil for his sauce of cherry tomatoes grown seasonally –

add a shot of Reschio’s own extra virgin olive oil before starting.

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