Description
Fresh Organic Wild Garlic ~ UK ~ Average weight 80g ~ Class 2
Wild Garlic Pesto
80g wild garlic leaves
40g pine nuts (dry roasted in a pan is
best)
40g Parmesan cheese ~ Grated
175ml rapeseed oil or extra virgin olive
oil
2 tablespoons freshly squeezed lemon juice, or to taste (Optional)
salt and freshly ground black pepper
Place the wild garlic, parmesan and the
pinenuts in the food processor and whizz until it’s finely chopped. With the
motor running, slowly pour in the oil until a thick sauce has formed (you might
not need all the oil). Add in the lemon juice and pulse again to combine.
Remove the blade from the food processor and stir in the Parmesan, pine nuts
and a generous amount of salt and pepper. Taste the pesto and adjust the
seasoning or add in more lemon juice if you want a little more zing.
Spoon the pesto into a sterilised Kilner
jar and store in the fridge for 1 or 2 weeks. This also freezes very well.
