FFwD: Cod and Spinach Roulade with wild garlic pesto and tomato sauce
Ingredients
- 80 grams wild garlic leaves
- 50 grams Parmigiano Reggiano or Pecorino Romano (or other hard cheese)
- 50 grams ground almonds (or other nuts such as pine nuts)
- 1/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 100 ml extra virgin olive oil, plus some more for topping up the jar (I used lemon infused olive oil)
Instructions
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