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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