Wild Garlic Pesto
Equipment
- Food processor
Ingredients
- 150 g wild garlic leaves
- 50 g parmesan grated (alternatively use a vegetarian option)
- 1 lemon juice and zest
- 25 g pine nuts
- 150 ml extra virgin olive oil
- Sea salt
- Freshly ground black pepper
Instructions
- Thoroughly wash the wild garlic leaves and drain.
- In a dry frying pan, toast the pine nuts and hazelnuts over a low heat until fragrant, being careful to avoid burning.
- Transfer the wild garlic leaves, pine nuts, parmesan and lemon zest to a food processor and blitz into a coarse paste.
- Generously season with salt and pepper, then pour in most of the oil and the lemon juice with the motor still running slowly. Blitz until completely incorporated then transfer to a clean jar.
- Fill with the rest of the oil and taste for seasoning.
- The wild garlic pesto will last for up to two weeks in the fridge.