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
| Qty | Ingredient |
|---|---|
| 150g | Wild garlic leaves |
| Clove of garlic | |
| Lemon juice | |
| 50g | Pine nuts |
| 50g | Cheese/parmesan |
| 100ml | Extra 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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