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Wild Garlic Pesto

Wild Garlic Pesto

Spring is the perfect time to forage wild garlic, and it makes the freshest and most delicious pesto. Great for adding to summer salads, as a sauce for pasta or even as a base on your pizza! Delicious! 

Serves2-4
Makes In30 mins
DifficultyEasy
Dietary

Ingredients

QtyIngredient
150gWild garlic leaves
Clove of garlic
Lemon juice
50gPine nuts
50gCheese/parmesan
100mlExtra virgin olive oil
Pinch of salt and pepper

Method

  • Thoroughly wash the wild garlic leaves, making sure you remove any soil. But try to be gentle so as not to bruise the leaves.
  • Add the leaves to a food processor and add in the garlic, lemon juice, cheese and pine nuts.
  • Start to blend and slowly pour in the olive oil.
  • Add the salt and pepper and blend again. Taste to see if you need to add more oil, seasoning or lemon juice.

Store in a clean and sterilised mason jar or container - it should last around two weeks if kept in the fridge. 

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