Anchovy Pan Con Tomato, Wild Garlic Pesto & Pine Nuts

Pesto 

1. In a food processor combine the pine nuts, lemon juice, wild garlic, salt, and Cooks&Co Red Peppers.  

2. Pulse until well chopped.  

3. With the food processor running, drizzle in the olive oil and pulse until combined.  

4. Add the parmesan cheese, if using, and pulse to briefly combine.  

5. For a smoother pesto, add more olive oil. 

Tomato Pan Con  

1. Slice a small part at the very tip of the tomatoes and grate the tomatoes over the large holes of a box grater.  

2. Discard the peels. Season the tomato puree with salt and a splash of lime juice, if preferred. 

Ciabatta  

1. Lightly toast the ciabatta, add the tomato purée on top  

2. Add Cooks&Co Anchovies and finish with a good amount of wild garlic pesto and drizzle with olive oil.