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!
|Makes In||30 mins|
|150g||Wild garlic leaves|
|Clove of garlic|
|100ml||Extra virgin olive oil|
|Pinch of salt and pepper|
- 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.