Wild garlic pesto

Name: Wild garlic pesto
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Ingredients: 150g wild garlic leaves or young nettles, or a mixture (foraged – see tip); 50g parmesan or vegetarian alternative, finely grated; 1 garlic clove , finely chopped; ½ lemon , zested and a few squeezes of juice; 50g pine nuts , toasted; 150ml rapeseed oil

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Prep Time: 15 minutes

Cook Time: 2 minutes

Total: 17 minutes

Servings: 275

Cost: $0.04 /serving

Author : Barney Desmazery

10 30 minutes barney desmazery

Ingredients

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150 grams wild garlic leaves or young nettles, or a mixture (foraged – see tip)50 grams parmesan or vegetarian alternative, finely grated1 garlic clove, finely chopped½ lemon, zested and a few squeezes of juice50 grams pine nuts, toasted150 milliliters rapeseed oil

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Instructions

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Step 1

Rinse and roughly chop the wild garlic leaves.

Step 2

Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.

Step 3

Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.