This makes more of the anchovy pesto than you need for one meal, but it’s hard to make it in small amounts. Keep it and eat it with burrata or mozzarella and peppers.Prep time: 10 minutes | Cooking time: 5 minutesTwoFor the pestoWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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