CC563F6E-37E7-4120-858D-86BF94667EE4_edi

WILD GARLIC PESTO

20 minutes Makes 300g

INGREDIENTS

  • 150g wild garlic leaves, washed and dried 

  • 75g parmesan, grated

  • 1 garlic clove, finely chopped

  • ½ lemon, zested and a few squeezes of juice

  • 75g pine nuts, toasted 

  • 150ml olive oil

METHOD 

  1. Blend the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts in to a rough paste.

  2. With the blender still running, add the oil in a steady stream until the paste is well combined. Season to taste and adjust the acidity with. Few drops of lemon juice.

TIP: You can adapt this recipe by swapping the wild garlic with any herb of your choice.