Wild garlic pesto

Name: Wild garlic pesto
Total time: 15 min
Ingredients: Wild garlic leaves 150/200g, washed; parmesan or vegetarian/vegan hard cheese 50g or a good handful, grated; Garlic clove 1, diced or finely chopped; Lemon juice 1; pine nuts or walnuts 50g, toasted and finely chopped; Extra virgin olive oil 100ml, Rapeseed oil can also be use; Coarse sea salt pinch; Pepper pinch

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Total: 15 minutes

Author : Carys Matthews

wild garlic pesto wild garlic recipes

Ingredients

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Wild garlic leaves 150/200 grams, washedparmesan or vegetarian/vegan hard cheese 50 grams or a good handful, gratedGarlic clove 1, diced or finely choppedLemon juice 1pine nuts or walnuts 50 grams, toasted and finely choppedExtra virgin olive oil 100 milliliters, Rapeseed oil can also be useCoarse sea salt pinchPepper pinch

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Instructions

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Step 1

Only pick as much wild garlic as you need/Credit: Getty ImagesWash the wild garlic leaves carefully to remove any soil or dirt. Dry and roughly chop or tear the leaves.

Step 2

Using a food processor, blitz the wild garlic, garlic clove, hard cheese, pine nuts while slowly adding the olive oil and lemon juice until it become a smooth paste. Taste and add the salt and pepper to season. You may wish to add a little more lemon or olive oil.

Step 3

The pesto can be used straightaway or stored in a sealed glass jar or plastic box and kept in the fridge for up to two weeks.Another handy way to store wild garlic pesto is to freeze in an ice cube tray and each cube can be added to dishes.