About the Recipe
Wild Garlic Pesto
6
This is something I look forward to making each spring, I find the younger leaves less garlicky than the older leaves. Take care to pick the right leaves – if in doubt ask a specialist in foraging.
15 minutes
12 minutes
Blender or food processor
Easy
1.
Ingredients
150g wild garlic leaves
50g parmesan grated.
½ lemon zested and juiced
50g pine nuts
100ml olive oil
Preparation
Step 1
Gently toast the pine nuts for approx. 2 minutes until they lightly change colour. Set aside to cool.
Step 2
Rinse and roughly chop the wild garlic leaves. Add the wild garlic, parmesan, pine nuts and lemon zest into a food processor and gently whizz into a paste. Season with salt & pepper to taste.
Step 3
With the motor running slowly drizzle in almost all the olive oil. Then add the lemon juice, tasting it to check it's not too sour.
Step 4
Transfer the pesto into clean jars and pool the remaining olive oil on the top of the pesto to cover. Store in the fridge for up to 2 weeks