Wild Garlic Pesto
A simple wild garlic pesto recipe, with extra virgin olive oil, pine nuts, hazelnuts and lemon.
Pesto, Wild Garlic, Wild Garlic Pesto
wild garlic leaves
grated (alternatively use a vegetarian option)
juice and zest
alternatively use just 50g of pine nuts
extra virgin olive oil
Freshly ground black pepper
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, hazelnuts, 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.
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Recipe by The London Economic, thelondoneconomic.com