You need to eat



When the summer slowly comes to an end and the weather starts to cool and the days get shorter, it's time to serve up comforting, warm food and this is a perfect accompaniment for all those dishes. This pesto is earthy, a bit sweet and slightly tangy. Serve it up with duck, red or game meat, dollop on creamy pasta or smear onto thick slices of toasted garlic toast!

Here's what you'll need

  • 1 whole head garlic
  • ¼ cup prunes
  • 1 cup walnuts (roughly chopped)
  • 1 tsp ground cumin
  • ½ lemon (juice and zest)
  • ¼ cup feta
  • ¼ cup honey
  • 1 tsp dried thyme
  • salt and pepper to taste
  1. wrap the whole head of garlic in foil and bake in a preheated 350° oven for about half an hour or until completely soft and nicely browned

  2. in the meantime, soak the prunes and walnuts in a bit of boiling hot water (just enough to cover) for the amount of time it takes to roast the garlic

  3. when the garlic is ready, allow it to cool a few minutes or until you can handle it with your hands

  4. now, squeeze the garlic bulbs out into a food processor, drain the prunes and toss those in as well as the rest of the pesto ingredients and give a good blitz until it's smooth


  6. if you don't have a food processor, you can use a pestle and mortar or just chop really well with a knife and that'll give it a nice rustic feel...makes no difference, as all the flavours should all be there

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