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!
- Serves 2-4
- Makes In 30 mins
- Difficulty Easy
- Dietary
Ingredients
150g · Wild Garlic Leaves
1 · Clove of Garlic
Lemon Juice
50g · Pine Nuts
50g · Cheese/Parmesan
100ml · Extra Virgin Olive Oil
Pinch of Salt and Pepper
Method
1. Thoroughly wash the wild garlic leaves, making sure you remove any soil. But try to be gentle so as not to bruise the leaves.
2. Add the leaves to a food processor and add in the garlic, lemon juice, cheese and pine nuts.
3. Start to blend and slowly pour in the olive oil.
4. 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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